Mushroom scallops cost a fraction of the price, and you can serve yourself as many as you like. You don’t have to place them all far apart and fancy-like. If you want, you can have an entire plate full of them, and eat them with your bare hands.
But, I digress. This is a beautifully simplistic dish, and the star is really the sauce. Check out my recipe on how to make vegan XO sauce, and always keep a small amount handy for zazzing up any dish. Make sure you don’t overcook the mushrooms; they will be sweet and juicy and carry the sauce perfectly.
- Slice the stem of the king oyster mushroom into 1cm thick "scallops".
- Don't overcook the mushrooms as they will shrink and go completely dry. Just as long as both sides are browned, they can be removed.