Slice mushroom stems into 1-inch thick scallop-sized pieces. Reserve tops for another use. Add stem slices to a medium bowl. Fill bowl with hot water then stir in ¼ teaspoon kosher salt; soak at least 30 minutes or up to 1 hour.

Drain mushroom stems then arrange on a paper-towel-lined plate and pat dry; season with kosher salt.

Heat oil in a large stainless steel skillet over medium.

Carefully add stems in a single layer, (they’ll sputter a bit) being careful not to overcrowd the pan (cook in batches if needed).

Cook stems, without moving, until bottom side is golden brown and crispy, 5–6 minutes. Flip and continue cooking until second side is golden brown and crispy, 5–8 minutes. Transfer mushroom “scallops” to a plate and repeat cooking process with any remaining stems.

Serve as desired (see recipe article for ideas).