Faux Coquilles Saint Jacques
Experience a plant-based twist on a classic French delicacy with this delightful recipe for Faux Coquilles Saint Jacques. Tender discs of king oyster mushrooms are masterfully seared to golden perfection, mimicking the texture and elegance of scallops. The dish is elevated by a luscious white wine and garlic cream sauce, infused with a hint of lemon for a bright, tangy finish. Perfectly seasoned and topped with fresh parsley, this vegetarian alternative is both sophisticated and easy to prepare, making it ideal for date nights or dinner parties. Serve with crusty bread to soak up every last drop of the silky sauce, or pair it with rice or mashed potatoes for a satisfying entrée. With just 15 minutes of prep and simple ingredients, this recipe combines gourmet flair with undeniable simplicity.
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Recipe Information
Ingredients
- 6 large stalks King oyster mushrooms
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 0.33 cup White wine
- 0.5 cup Heavy cream
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Clean and prepare the king oyster mushrooms by cutting the stalks into 1-inch thick discs. These will mimic the size and shape of scallops. Score a crosshatch pattern on each side of the discs to allow for better flavor absorption.
Finely mince the garlic cloves and chop the parsley. Set both aside.
In a large skillet, heat 2 tablespoons of the butter and the olive oil over medium-high heat.
Once the butter has melted and the pan is hot, add the mushroom discs in a single layer. Cook for 2-3 minutes per side until golden brown and slightly crispy. Remove the mushrooms from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until it reduces by half.
Stir in the heavy cream and lemon juice. Allow the sauce to cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
Return the cooked mushrooms to the skillet and toss them gently in the sauce to coat. Season with salt and black pepper to taste.
Sprinkle the chopped parsley over the dish and serve hot, accompanied by crusty bread or over a bed of rice or mashed potatoes for a more filling meal.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 4.0 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
