Let’s just get this out of the way – I will not comment on the shape of these mushrooms.
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
These king mushroom scallops have a chewy and tender texture, similar to real scallops, but without the cholesterol. You'll be totally impressed!
Cut the king mushrooms, cross-wise, into 1-inch slices, resembling scallops. You should have 12-16 pieces.
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.
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.