I'm always on the lookout for the giant mushrooms in the weekend market! This time around, however, the mushrooms were not-so-giantish... definitely bigger than the regular ones, but by no means as big as the one I got a couple of months ago.
I followed a friend's suggestion and made 2 dishes from the mushrooms...
the first one a simple saute dish of sliced mushroom caps, ground pork and shrimps in XO sauce...
The second dish? The highlight of hubby's lunch... faux scallops in garlic and butter!
Slice the mushroom stems into rounds.
very low heat, melt butter and cook finely minced garlic until the
garlic is lightly browned and crispy. Put the sliced mushroom stems in
the butter and cook gently. Season lightly with sea salt. When the
edges of the mushrooms are lightly toasted, remove from the pan and