Ingredients
400 gram king oyster mushrooms
250 mL vegetable broth
2 tbsp tamari
1 tbsp dashi powder
1 tbsp miso paste
3 clove garlic
2 tbsp vegan butter
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp fresh parsley
1 pinch salt
1 pinch black pepper
Directions
Step 1
Brush any dirt off of the mushrooms then remove the stems and heads and slice the rest into scallop size pieces
400 gram king oyster mushrooms
Step 2
Score the top of the mushrooms across and diagonally then place them into a bowl
Step 3
To a jug add 250 ml good quality vegetable broth some Tamari sauce miso paste and dashi powder and stir together then pour over the mushrooms cover and put in the fridge minimum 1 hour ( the longer you leave it the stronger the flavor will be but 1 hour is fine )
2 tbsp tamari
250 mL vegetable broth
1 tbsp dashi powder
1 tbsp miso paste
Step 4
Heat a pan to medium high with some olive oil then sear the mushrooms on both side until golden and remove them from the pan at this stage season to taste with salt and pepper
2 tbsp olive oil
1 pinch salt
1 pinch black pepper
Step 5
In the same pan add vegan butter and minced garlic cloves and fry until fragrant then stir in the lemon juice
3 clove garlic
2 tbsp vegan butter
2 tbsp lemon juice
Step 6
Drizzle the lemon garlic butter over the vegan scallops and top with fresh parsley
1 tbsp fresh parsley
