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dunno if ive mentioned it yet, but ive been going to an asian market lately for produce. theyre got some great stuff there you cant find anywhere else, and good prices on other stuff that you can. one of the things i found there is king oyster mushrooms, which are large mushrooms that are mostly stem, which is the edible part, unlike many other mushrooms that have a tough stem, or the stem is secondary. theyre about 5-6 inches long and 1-2 inches thick. i saw them and thought to myself, hey, i bet if sliced them horizontally theyd look like scallops. indeed, after looking them up online, i saw that another name for them is scallop mushrooms. personally, im not a big mushroom fan, but my wife, daughter and mom (came to visit) loved them.
if desired, give them a quick rinse to remove any dirt. take a lil off the top (for looks) and a bit off the bottom (gets a lil tougher towards the root) and then slice into 3/4 inch rounds. lay them on a plate and spray with a lil oil then sprinkle with salt, pepper and granulated onion. do both sides.
heat some olive oil over med-high heat in a pan. (not too much, as the mushrooms will soak it up. lay the mushrooms in the pan in a single layer, and cook, swirling them around now and then.
when the bottom is nicely browned, flip them and add a bit more oil. (since what was there previously was soaked up by the mushrooms)
when the other side has just started to brown, turn heat to high and add some minced garlic, 1-2 cloves per whole mushroom. cook, swirling more frequently now.
after the bottoms have finished browning, add soem white wine. i used chablis. allow to reduce a bit and then add some chopped fresh cilantro and toss to coat everything.
serve and enjoy.