These cute little mushroom medallions are meant to remind you of scallops. Scallops are one of those things I never really ate on a regular basis before going vegan, so they were not exactly up there on the list of things I miss that I no longer eat. However, my husband is obsessed with mushrooms and is always looking for new ways to try them. I am not even joking when I tell you that he literally eats mushrooms every day, and never gets sick of them. So when he suggested I slice the baby king oysters to look like a scallop, I was game!
Most mushrooms respond well to a little butter, or maybe a lot of butter, and some herbs, to go with almost any flavor, and it’s a great jumping off point to try different flavor combinations. These were made as a little snack, but would make a nice side dish as well!
It’s one of those recipes that is barely a recipe at all! I’d love to know what herbs you’re adding to your butter to go with your mushroom medallions, let me know in the comments!
Mushroom Medallions
These cute and buttery little guys remind us of scallops, but they come together so quickly and simply, and they're entirely vegan and gluten free.
- 200 g mushrooms
- 2 tbsp dairy free butter (Becel Vegan)
- 1 tbsp parsley
Wash mushrooms thoroughly in cold water, slice into discs.
Cut cross hatches into each mushroom disc, to allow the butter to soak in.
Melt butter in small pan, add mushrooms and sprinkle with half the parsley.
Cook 5 minutes.
Flip mushroom discs, sprinkle with remaining parsley.
Cook 5 minutes.
Slicing the mushroom discs too thin will result in shorter cooking time, and produce a crispier mushroom.
Get creative with what herbs you use, parsley is a very friendly flavor, you could also try garlic or rosemary.Â