King Oyster (Trumpet) Mushroom Scampi

Beautifully caramelized King Oyster "scallops" or medallions served with a garlic white wine sauce over linguini.

9/26/20231 min read

King Oyster Scallop Scampi


1lb king oyster or black pearl oyster mushroom

½ lb shrimp, optional

½ lb linguine or angel hair

¼ cup Fresh lemon

¼ cup white wine

2 lb cherry tomato

1 medium onion dices

4 cloves of garlic minced

Fresh parsley

3-4 TBSP butter

1-2 TBSP. olive oil

salt & pepper, to taste


  1. Fill a large pot with water and turn on high heat. Add a healthy amount of salt.

  2. Cut oysters into scallop shaped pieces roughly mince 4 cloves of garlic. Cut a few wedges of lemon, the parsley, and slice the cherry tomatoes in half.

  3. Add 2 Tbsp butter 1 Tbsp olive oil to a large skillet on medium heat. Throw in the oyster mushrooms, salt and pepper. Turn heat up to medium-high. Flip each ‘scallop’ with a pair of tongues when they have a nice golden brown coloring. Set aside on a plate with a paper towel to absorb the extra fat. Do the same with the shrimp.

  4. Remove the pain from the heat for a couple minutes to allow it to cool before we start the sauce. Add pasta to boiling water.

  5. Heat the skillet back on medium heat and add 2 Tbsp Butter and 1 Tbsp olive oil. Once hot, toss in the onions, add salt, cook til yellow then toss in the garlic. Use a wooden spoon to scrape at the brown bits on the pan from the mushrooms. Add 1 cup of white wine of choice. Allow this to reduce for a couple minutes, then add the lemons and cherry tomatoes. Cook until the tomatoes are softened.

  6. Strain out the pasta, reserve about a cup of pasta water. Mix pasta in with the wine sauce in the pan. Add the shrimp, ‘scallops’ and parsley and serve.