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Let’s just get this out of the way – I will not comment on the shape of these mushrooms.
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However, I do have to say that these mushrooms are incredibly versatile – I’ve put them in soups, stir-fries, noodles, and the list goes on and on. So when my mother-in-law suggested I make KING MUSHROOM SCALLOPS, I was so excited, because I had not thought of that before! This recipe is for you, Ma!

King oyster mushroom scallops
Print Recipe
These king mushroom scallops have a chewy and tender texture, similar to real scallops, but without the cholesterol. You'll be totally impressed!
Servings Prep Time
16 scallops 5 minutes
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
16 scallops 5 minutes
Cook Time Passive Time
10 minutes 1 hour
King oyster mushroom scallops
Print Recipe
These king mushroom scallops have a chewy and tender texture, similar to real scallops, but without the cholesterol. You'll be totally impressed!
Servings Prep Time
16 scallops 5 minutes
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
16 scallops 5 minutes
Cook Time Passive Time
10 minutes 1 hour
Instructions
  1. Cut the king mushrooms, cross-wise, into 1-inch slices, resembling scallops. You should have 12-16 pieces.
  2. In a large bowl, stir together the broth and white wine. Add the mushrooms, toss to combine, and soak in liquid for 1-2 hours.
  3. In a saute pan over medium-high heat, add the vegan butter. When the butter is melted, add the mushroom slices. Fry for about 5 minutes on one side, and 3-5 minutes on the other side, until golden brown and tender. Sprinkle with salt, pepper, and crushed red chili flakes, as desired.
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