Ingredients

  • 1 package king oyster mushrooms, sliced
  • 2 garlic cloves, minced
  • Juice and zest of 1 lemon
  • splash of white wine OR ume plum vinegar
  • FRESH parsley, minced
  • FRESH chives, minced
  • Course black pepper

Method

  1. In a large non-stick skillet, sauté the garlic in the lemon juice for 2-3 minutes. Add a splash of wine or vinegar as needed to keep the skillet moist.
  2. Add the ‘scallops’ and lemon zest and cook over medium high heat, tossing often, for a few minutes until the scallops begin to show some color. DO NOT OVER COOK. Doing so will result in tough, rubbery scallops.
  3. Add the remaining ingredients, cook for another 30 seconds. Plate, garnish with a sprinkle of fresh herbs, black pepper and salt to taste; Best served immediately.

Notes

  1. Plan on about 1-2 king oyster mushrooms per person, depending on size and accompaniments.
  2. If you’re not oil-free, add a tsp of vegan butter to the lemon juice
  3. Serving suggestion: serve with your favorite linguini or for gluten-free use brown rice noodles