Makes 24 (approx.)
Before I went vegetarian, I wasn’t a huge fan of seafood unless it had the heck fried out of it and that has somewhat carried onto my feelings around mock seafood. If it’s too fishy tasting, I ain’t gonna go near it, fam.
Despite that I have always wanted to do a scallop recipe with king oyster mushrooms ever since I knew it was a thing, however I could never bloody track some down. Luckily for me, on a recent trip to Sydney I found a stack of king oyster mushrooms at an Asian grocery and was pumped to finally realise my scallopy dream!
My fave thing about this recipe is that not only is it quick and easy but it makes you look hella fancy. I’m gonna share some more recipes further down the track showing how to use these to make a full meal but for now, hunt some mushrooms down and take this baby for a spin!
- 4 x large king oyster mushrooms
- 1/4 cup vegan margarine or butter
- Juice and rind from 1 lemon
- 2 cloves garlic, finely chopped
- 1 small red chilli, finely chopped
- 1 cup vegan white wine
- Parsley, chilli and lemon to serve
- Take the top and end off the mushrooms so you’re just left with the long, white stalk.
- Cut into 1.5-2cm thick rounds and set aside.
- On high-medium heat, melt the vegan margarine in a large frypan.
- Add the lemon rind, garlic and chilli before adding the mushroom pieces, leaving about .5cm between each one.
- Allow to cook for a minute or two before adding 1/3 of the wine and half of the lemon juice.
- Cook for another few minutes, checking the bottom of the mushrooms occasionally.
- Once the bottom has started to caramelise, carefully turn them.
- Add the remaining wine and lemon juice and cook until the other side is caramelised also.
- Once caramelised on both sides, plate up and drizzle with any remaining liquid from the pan.
- Sprinkle with fresh parsley, chilli and serve with a wedge of lemon.