Black Pearl 'Scallops'

INGREDIENTS

6 large black pearl oyster mushrooms

1 cup vegetable broth

2 tbsp white miso

1 tbsp soy sauce or gluten-free tamari

1-1/2 tsp kelp granules

1 tbsp olive oil

For Lemon Butter Sauce:

3 tbsp vegan butter

2 garlic cloves, minced

1 lemon, juiced

Sea salt and black pepper, to taste

2 tbsp chopped fresh parsley

INSTRUCTIONS

1. Remove woody ends & caps of mushrooms, save caps for another recipe

2. Slice stems into 1-inch pieces

3. Combine hot vegetable broth, white miso, soy sauce/tamari, kelp, and olive oil in a bowl

4. Marinate mushrooms for 15 mins to 2 hrs

5. Melt 1 tbsp butter in a skillet; brown mushrooms for 6-8 mins per side. Set aside.

6. In the same skillet, melt 2 tbsp butter, cook garlic for 1 min, add lemon juice. Add salt & pepper to taste.

7. Serve mushroom scallops with garlic butter sauce, garnish with parsley.