Vegan Garlic Butter Mushroom Scallops from The Ultimate Guide to Vegan Roasts by Romy London
Mushrooms are a must for me when it comes to a satisfying roast meal, and I’ve never quite been able to understand people that don’t like mushrooms at all. Panfrying mushrooms brings out their mouthwatering natural umami and with their smooth texture and wonderful bite, they’re basically the perfect addition to a flavorful roast meal. For this recipe, I’m using king oyster mushrooms. With their thick stems, they’re ideal for slicing and scoring, and they wonderfully soak up the aromas of the garlic and thyme.
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Servings: 2 -4 servings
Ingredients
- For the Scallops
- 14 oz 400 g king oyster mushrooms
- 4 tbsp 56 g vegan butter
- 4 tsp 20 g crushed garlic
- Pinch of sea salt
- 2 tsp 4 g fresh thyme
- For Serving
- Parsnip and Miso Mash - page 124
- Teriyaki Seitan Steak - page 91
Instructions
- Slice the king oyster mushrooms into ½- 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.
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