King Oyster Mushroom "Scallops"
1 Hour 30 Minutes
We've made these a few times, and the texture is so much like a real scallop. We're lucky to be in the mushroom capital, so fresh king oysters are easy to find....
In hot water, soak the mushroom stems for 1-2 hours. Drain completely.
On medium-high, place the mushroom stems into a skillet. Add the broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes) Please note that they will shrink in size a little once cooked.
Toss in 1 Tbsp. vegan butter, garlic, and shallot and nicely brown the stems on each side, making sure you don’t burn the garlic and shallot. Remove from heat and place the “scallops” on a plate.
Stems of 4 king oyster mushrooms, rinsed and cut into 1 – 1 1/2″ sections (I got about 4 pieces from each stem)
1 c. vegetable broth
1/4 c. white wine
1 Tbsp. vegan butter
2 cloves of garlic, minced
1 shallot, minced