Soft, juicy, and full of rich umami flavor—these vegan mushroom “scallops” bring restaurant-quality goodness straight to your kitchen table. Simple ingredients, beautiful presentation, and a comforting taste that feels both fancy and homely. 🍄✨
Ingredients
- 4 large king oyster mushrooms
- 2 tbsp olive oil
- 2 tbsp vegan butter
- 3 cloves garlic (minced)
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- Fresh parsley (chopped)
- Salt & black pepper to taste
Instructions
- Slice the thick mushroom stems into “scallop” rounds, around 1 inch thick.
- Score the tops lightly with a small criss-cross pattern.
- Heat olive oil in a skillet over medium heat.
- Add the mushroom rounds, scored side down, and cook until golden.
- Flip, then add vegan butter, garlic, soy sauce, and lemon juice.
- Spoon the sauce over the mushrooms as they cook for extra flavour.
- Season with salt, pepper, and fresh parsley.
- Serve warm with rice, pasta, crusty bread, or roasted vegetables.
Mani’s Tip 🍽️
Add a splash of coconut milk to the pan for a creamy, richer finish—perfect for plating beautifully!
Blessing ✨
May each bite remind you that even the simplest ingredients can become something extraordinary.
and may your kitchen be filled with creativity, warmth, and joy. 💛