Vegan king oyster mushroom “scallops”

In white wine butter sauce.

Vegan king oyster mushroom scallops in white wine butter sauce is an exciting and classy French dish you can make in under 20 min using easy to find ingredients and I promise you you’ll get impressed with the result! Check it out and be mesmerized with how easy and satisfying this elegant starter is! Cheers!
• 3 king oyster mushrooms
• 1 nori sheet
• 2 cups of water
• Oil
• 1 sprig fresh thyme
• 1/2 cup of dry white wine (sauvignon blanc)
• 3 TBSP vegan butter
• 1 clove of garlic
• 1 sprig of fresh garlic
• 1 tbsp of lemon juice
• Salt
• Black pepper
• A pinch of onion powder
• More fresh thyme for garnishing


  • 1.
    Cut the mushrooms into 3 cm slices, discarding the ends and the tops
  • 2.
    Add them to the water with the crushed nori sheet and let it rest for about 1 hour, flipping them 30 minutes
  • 3.
    Heat the oil in a skillet, pat dry the scallops and fry them for about 4 to 6 minutes or until golden brown
  • 4.
    On another skillet, add the wine and let it reduce by half
  • 5.
    In lower heat, add the vegan butter, let it melt and add the thyme, the salt and onion powder, the black pepper, the garlic, and the lemon, then add a piece of the nori and remove it before serving
  • 6.
    Serve it with fresh thyme immediately after making it.
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