King Oyster Mushroom Scallops with Risoni

• 4 large king oyster mushrooms
• 1.5 cup orzo pasta
• 3 cup baby spinach
• 3 cup vegetable broth
• 1 lemon
• 3 clove garlic
• 3 tbsp butter
• 1/3 cup parmesan cheese
• 2 tbsp olive oil

Instructions

1. 1

   Slice the king oyster mushroom stems into thick medallions and score the tops in a crosshatch.

2. 2

   Sear the medallions in olive oil over medium-high heat until deeply golden, about 4 minutes per side.

3. 3

   Add the butter, minced garlic, and thyme to the pan and baste the mushrooms until glossy, then remove.

4. 4

   Cook the orzo in the vegetable broth until tender and most of the liquid is absorbed, stirring often.

5. 5

   Stir the spinach, parmesan, and lemon zest into the orzo until the greens wilt.

6. 6

   Plate the lemony orzo and arrange the seared mushroom scallops on top.

7. 7

   Finish with a squeeze of lemon juice and cracked pepper.