These mushroom scallops are panfried, which brings out their umani flavor and smooth texture. This recipe has only five ingredients, and uses king oyster mushrooms, which have thick stems that are ideal for slicing. Serve alongside parsnip mash and a delicious teriyaki seitan steak
Ingredients
For the scallops
- 14 oz king oyster mushrooms
- 4 tbsp vegan butter
- 4 tsp crushed garlic
- pinch of sea salt
- 2 tsp fresh thyme
Instructions
- Slice the king oyster mushrooms into 1⁄2-to 1-inch (1-to 2.5-cm) pieces. Use a small sharp knife to cut a crisscross pattern into the surfaces of the slices, about 0.04 to 0.08 inch (1 to 2 mm)deep
- Melt the vegan butter in a large, nonstick pan over medium heat. Add the garlic and a pinch of salt. Set the mushroom slices into the pan flat and fry for 3 for 4 minutes, until the bottoms become golden. Flip and repeat on the second side
- When the second side is just about done, sprinkle in your fresh thyme, and cook for 1 minute. Remove from the heat and serve immediately. Spoon the melted garlic butter and thyme over the mushroom scallops when serving
- Serve alongside parsnip mash and a delicious teriyaki seitan steak