Thick stems that sear into rounds with an uncanny scallop chew. A variety-specific method — because each mushroom is its own ingredient, not a garnish category.
What you need
Ingredients
Servings
2
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
2 steps
Method
1
Slice the stems into 3 cm rounds and score a crosshatch on both faces. Sear in butter over medium-high, 3–4 minutes per side, basting, until deep gold.
7 min — timer available in cooking mode
2
Deglaze with a splash of soy and lemon; spoon the pan glaze over the “scallops.”
From the pass
Chef's notes
Mushroom law applies to every variety: dry them well, give them space, and salt at the end — salt early and they sweat instead of sear.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.