King Oyster Mushroom “Scallops”

Slice stems of the mushrooms into 1-inch-thick rounds (like scallops).  Soak in water for about 6 hours before using.  Discard water when finished.

Place large skillet over medium heat.  Add broth and white wine.   Add mushrooms and cook in liquid for about 25 minutes. Flipping on occasion.  Once liquid evaporates, add butter and shallots.  Continue to sauté mushrooms for another 10 minutes, flipping frequently until well browned on both sides.  Enjoy as a side to veggies, rice, or over pasta.

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**Can find at local Asian Food Markets