Grilled King Oyster Mushroom 'Scallops' with Lemon-Caper Brown Butter on Crispy Sourdough

Ingredient Spotlight

King oyster mushrooms (thick slices)

A large, meaty mushroom (Pleurotus eryngii) native to East Asia and commonly used in Korean, Japanese, and Chinese cooking; it has a dense, meaty texture and mild umami flavor that can be slightly sweet and seafood-like when seared. You’ll find them at Asian markets, well-stocked supermarkets, or farmers’ markets. Good substitutes are thickly sliced portobello or large shiitake mushrooms, or other oyster mushroom varieties for a similar texture.

Ingredient Spotlight

Capers (rinsed and drained)

Small pickled flower buds used widely in Mediterranean cuisine (especially Italian and Provençal) that add a bright, tangy, saline, and slightly floral burst to dishes. They’re sold jarred in brine in most grocery stores near olives and pickles. If you don’t have capers, chopped green olives, chopped cornichons/gherkins, or a squeeze of lemon with a pinch of salt can mimic the briny, acidic lift.

Ingredient Spotlight

Microgreens (for garnish)

Very young vegetable or herb seedlings harvested just after the first leaves form; they’re a contemporary garnish used in fine-dining and modern home cooking and offer concentrated flavor that varies by variety (peppery, mustardy, sweet, or herbaceous). Sold in small clamshells at farmers’ markets, specialty produce sections, and some supermarkets. Substitute with baby greens, tender herb leaves (like parsley, cilantro, or basil), or sprouts for visual appeal and a fresh pop of flavor.