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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

Finely mince the garlic cloves and chop the parsley. Set both aside.

Step 3

In a large skillet, heat 2 tablespoons of the butter and the olive oil over medium-high heat.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Stir in the heavy cream and lemon juice. Allow the sauce to cook for 3-4 minutes, stirring occasionally, until it thickens slightly.

Step 8

Return the cooked mushrooms to the skillet and toss them gently in the sauce to coat. Season with salt and black pepper to taste.

Step 9

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

Serving size	886.4 grams (886.4g)

Amount per serving	% Daily Value*
Calories	1124

Total Fat 93.20g	119%
Saturated Fat 47.80g	239%
Polyunsaturated Fat 1.30g
Cholesterol 213mg	71%
Sodium 1266mg	55%
Total Carbohydrate 41.60g	15%
Dietary Fiber 12.60g	45%
Total Sugars 7.30g
Protein 16.10g	32%

Vitamin D 0IU	0%
Calcium 57mg	4%
Iron 4mg	22%
Potassium 1974mg	42%

*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.

Source of Calories

Fat: 78.4%

Protein: 6.0%

Carbs: 15.6%