Step 1

With a vegetable brush, remove any dirt or debris from mushrooms and slice off the woody ends and mushrooms caps. Save the caps to use for another recipe like a stirfry.

Step 2

Slice the stems into 1 inch (2.5 cm) long pieces.

Step 3

In a large mixing bowl or Tupperware, whisk together hot vegetable broth, white miso, soy sauce or gluten-free tamari, kelp, and olive oil. Whisk until the miso has dissolved in the hot broth.

Step 4

Add the mushrooms and marinate for 15 mins to 2 hrs. Overnight is preferred.

Step 5

After your mushrooms have marinated, melt 1 tbsp vegan butter in a large skillet over medium-high heat.

Step 6

Working in batches, place marinated mushrooms, flat side down, and brown for 6-8 mins on each side. Set aside and keep warm.

Step 7

You can save time by making the garlic butter sauce in a seperate pan at the same time as frying the mushrooms, or save on dishes by using the same pan once all your mushrooms have cooked and are set aside.

Step 8

To make the garlic butter sauce, melt 2 tbsp vegan butter in the same skillet.

Step 9

Add garlic and cook, stirring frequently for 1 minute, or until fragrant.

Step 10

Stir in the lemon juice; season with salt and pepper, to taste.

Step 11

Serve mushroom scallops in a bowl or serving dish and pour the garlic butter sauce.

Step 12

Garnish with parsley.

Step 13

Enjoy as appetizer or add to a vegan creamy pasta dish