King Oyster Mushroom Scallops

Prep Time


Cook Time





250250 g in total half Country Range basmati and half brown rice

22 king oyster mushrooms

11 shallot (sliced julienne)

3030 g Country Range extra virgin olive oil

100100 g mixed wild mushrooms

33 slices of thinly ribboned courgette that have been marinated in lemon, olive oil, salt and pepper.

44 cherry tomatoes (sliced in half)

22 baby leeks

22 pieces of tenderstem broccoli

1 1 clove of garlic


Pepper Pepper

Touch of smoked paprika Touch of smoked paprika

Pea shoots for garnishPea shoots for garnish

Multiply by
  • 1Sauté garlic, shallots, leeks and mixed wild mushrooms in a pan with olive oil for a few minutes.
  • 2Add in the cooked rice, tenderstem broccoli and the cherry tomato halves and continue to sauté.
  • 3Add a pinch of smoked paprika, salt and pepper and cook for a further 5 mins.
  • 4Take the king oyster mushrooms and score with a knife so they resemble scallops.
  • 5Sauté the king oyster mushrooms in a little oil for around 2 mins on each side in separate pan and season.
  • 6To plate up, add the rice, mushroom and vegetable mix to the plate before topping with the king oyster mushrooms, rolled up ribbons of courgette and a garnish of pea shoots.