Cooking Time: 30 min

Servings 6 to 8


  • 1 pound King Oyster Mushrooms (450g)
  • 1 Tablespoon Olive Oil Plus more for brushing
  • ¼ teaspoon Sea Salt
  • ¼ teaspoon Ground Black Pepper
  • ⅛ teaspoon Paprika
  • 4 Tablespoons Vegan Butter
  • 3 Cloves Garlic Crushed
  • 1 Tablespoon Lemon Juice Freshly Squeezed
  • 2 Tablespoons Parsley Chopped


Cut the ends off the King Oyster mushrooms and then slice the stems into 1 inch
thick discs. Place them on a baking tray and then brush the mushroom rounds with
olive oil. Then turn them over and brush the other side.
Sprinkle the tops with sea salt, ground black pepper and paprika. Preheat a cast
iron skillet over medium low heat. Coat it with a thin layer of olive oil. Add the
mushroom scallops to the hot skillet, seasoned side down. You should hear it sizzle
nicely when it hits the hot pan.
While the first side is searing, season the other side with sea salt, ground black
pepper and paprika. Cook for around 2 minutes and then flip. The seared side
should be golden brown. Cook the other side for around 2 minutes and when both
sides are seared and golden brown, return them to the baking tray.
Repeat with the rest of the scallops, adding (and heating) more oil if needed, until
all of them are seared and golden brown. Then add vegan butter and crushed garlic
to the same skillet that you seared the mushroom scallops in.
Let the vegan butter and garlic cook for around 1 minute until fragrant. It should be
lightly golden and fragrant, not burnt. Add lemon juice and parsley to the pan and
then turn off the heat. Add all the mushroom scallops back to the pan. It’s okay to
crowd them in the pan at this point because they are only going back in to get
coated with sauce, or you can do them in two batches.
Gently move the scallops around in the sauce, and use a spoon to gently pour
sauce over the top of the scallops. Serve with a sprinkle of ground black pepper,
fresh chopped parsley and fresh lemon slices.