Mid-Atlantic Seafood Stew
You'll want to dive right in to our fish stew. It's an ode to the traditional Italian-American dish cioppino, which originated in San Francisco. It offers Chesapeake flair (via Old Bay seasoning) and a succulent sleight of hand: king-oyster mushrooms are sliced into thick rounds to play the part of scallops. They are then seared in butter till golden brown and braised with fish and shrimp.
King-oyster mushrooms mimic the look and texture of scallops when cut into rounds and seared and braised. Beech mushrooms, named after the trees they most commonly grow on, hail from East Asia and are often sold under their Japanese name, buna shimeji.