La Fungus A La Scampi Gozaimasu

I understand that the title is a total bastardization of three great world languages.

Here’s another culinary question. What kind of mushrooms are these?

Hint: They don’t come from the ocean as their name implies.

I made this dish with these little mushrooms. When we lived in Japan, we drove from our little Japanese town to the next big town over for pasta. We loved Japanese food but it was a nice change every once in a while. However, it was Japan and there was an unusual twist to the scampi. I don’t know what really was in it, but below is my take or as close as I can get.

Japanese Style Scampied Scallops with Pasta

2 lb sea scallops (I used frozen)
3 tbs olive oil
4 tbs butter
3 garlic cloves
a handful of fresh mushrooms – the kind above
3 tbs soy sauce
salt
pepper
wheat pasta – it’s my new favorite thing

Slice the mushrooms into medium sized slivers and set aside.

Heat the olive oil and butter over medium heat. Put in the crushed garlic and stir until the butter melts. Put in the scallops. Cook the scallops thoroughly in the scampi sauce. Put in the soy sauce. Stir. Now put in the mushrooms. Stir. Eat. Yum.

It’s umami. And it’s Foodie Friday.