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