Step 1

Cut the stems of the oyster mushrooms into about 1-inch (2.5 cm) thick slices. Optionally, score the cut-sides crosswise with a sharp knife. (You can use the caps of the mushrooms for another recipe like creamy risotto or mushroom wellington).

Step 2

Mix together all the ingredients for the marinade in a container.

Step 3

Place the mushroom slices in a large bowl, pour the marinade over them and toss to coat. Set aside covered for at least 30 minutes (or refrigerate overnight).

Step 4

Heat a tablespoon of the vegan butter in a skillet or non-stick pan. Add the marinated mushrooms and sauté for about 6-8 minutes per side until golden brown.

Step 5

Meanwhile, melt the remaining vegan butter in another pan. Press in the garlic and sauté for a minute. Season with lemon juice, a little salt and pepper.

Step 6

Drizzle the lemon garlic butter over the vegan scallops and garnish with fresh parsley.

Step 7

Serve over pasta, salad, mashed potatoes, bruschetta or avocado toast as desired. Enjoy!