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Export 10 ingredients for grocery delivery
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
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