Pan Fried "Scallops" with Garlic Aioli Sauce

Oh my goodness, oh my goodness, oh my goodness!!!! I have finally found the elusive king oyster mushroom (I live in a small town in the Midwest). Bloggers, The Chubby Vegetarian, had spoken of this mushroom treat, and how a version of vegetarian scallops could be made. Of course, once I found the mushrooms, I could not find the recipe I was looking for, and I was on my own. Thus, the Happy Heffer's  "scallops!" These were so easy, and my goodness, so amazing. If I would have been by myself, I would have made a second batch and kept eating. They are the "I'm very full, but I am going to keep eating because I don't know when I will have these again" kind of good. Search out those king oyster mushrooms, and enjoy!






Ingredients:
2 King Oyster Mushrooms
2 1/2 Tbsp butter
1 Tbsp garlic infused olive oil
salt
Garlic Aioli (recipe follows)

Directions:
1. Cut mushrooms into 1/2 inch rounds (discard stems)
2. Heat butter and olive oil in large sauce pan over medium high heat
3. Pan fry the mushrooms in olive oil and butter until browned on each side.This took about 8 minutes on each side. If the oil and butter begin to brown, turn down the heat to medium.
4. Remove from heat, and sprinkle the tops of the "scallops" with salt and basil (optional). Serve with lemon and garlic aioli sauce.

Garlic Aioli
Ingredients:
1/2 c. mayonaise
1 clove of garlic smashed and chopped
1 Tbsp. ground coriander
1 Tsp. cumin
 1/2 tsp. paprika
pinch of dried red pepper flakes
salt and pepper to taste
3-4 tsp. of fresh lemon juice

Directions.
1. Mix all of the ingredients together in a small bowl. Cover and let chill for 30 minutes or up to 24 hours