Like Scallops? Stir-fried thickly sliced eringi mushrooms with butter and soy sauce
It looks like a scallop! This is a stir-fried thickly sliced eringi mushroom with butter and soy sauce. It's a delicious snack that will make your chopsticks stop moving!
Material ( For 2 persons )
king oyster mushroom 1 pack
butter 10g (0.35oz)
soy sauce 1/2 teaspoon
salt and pepper proper quantity
Scallop-style eringi fried with butter and soy sauce

Looks like a scallop! Here is a recipe for "Thickly Sliced Elingi with Butter and Soy Sauce. It's easy to make and perfect for lunch or as a snack.

Fried thickly sliced eringi with butter and soy sauce

recipe

Ingredients

1 pack eringi
10 g butter
1/2 tsp soy sauce
Salt and pepper to taste

Directions

Cut eringi into round slices. We recommend 1-2 cm thick.

Scallop-Style Stir-Fried Elingi with Butter and Soy Sauce

Heat a frying pan, melt butter and fry eringi.

Scallop-Style Stir-Fried Elingi with Butter and Soy Sauce

Scallop-Style Stir-Fried Elingi with Butter and Soy Sauce

When both sides are browned, sprinkle lightly with salt and pepper.

Scallop-Style Stir-Fried Elingi with Butter and Soy Sauce

Sprinkle soy sauce over the top and toss to coat.

Scallop-Style Stir-Fried Elingi with Butter and Soy Sauce

Scallop-Style Stir-Fried Elingi with Butter and Soy Sauce

How do they taste?

It looks more like a scallop than you can imagine. Not only the handle of the round slices, but also the crust looks like a shellfish string, which is a pretty good recreation of the original.

Scallop-Style Stir-Fried Elingi with Butter and Soy Sauce

Scallop-Style Stir-Fried Elingi with Butter and Soy Sauce

The texture is just like a scallop, with a resilient crunch and a texture that loosens along the fibers. The more you bite into it, the juicier and richer the taste of butter soy sauce spreads. The more you bite into it, the juicier and richer the taste becomes.

Scallop-Style Stir-Fried Elingi with Butter and Soy Sauce

However, there are not that many people who would eat it without knowing it and mistake it for a scallop! I don't think there are that many people who would mistake it for a scallop if they didn't know it was a scallop. If you taste it calmly, you can sense a fundamental difference in the ingredients, such as sweetness and umami.

Still, the thickness of the scallop gives it a real sense of luxury, and you can enjoy a different kind of deliciousness from scallops. It's easy to make, so if you need one more dish, by all means, use it!