GF Vegan King Oyster Mushroom Scallops In White Wine Sauce

May 19, 2020
This gluten-free and vegan king oyster mushroom scallops in buttery white wine sauce is an exciting and classy French-inspired dish that you can make under 20 minutes. Plus, it only requires easily accessible ingredients! You can serve it as a starter if you only make the king oyster mushroom scallops and take out the vegan cream from the sauce. Or you can make a whole fridge-cleaning dish if you add more veggies like I did and serve it over pasta or rice.
vegan Mushroom scallops

GF Vegan King Oyster Mushroom Scallops In White Wine Sauce

utensils YIELDS 2 servings
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  • 2 large king oyster mushroom
  • 3 tbsp vegan butter or margarine
  • 1 spring fresh thyme
  • 1/2 cup sauvignon blanc
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • 1/ 2 tsp onion powder
  • 1/2 zucchini, sliced
  • 250 ml vegan cream
  • 3-4 handfuls frozen baby spinach
  • to taste ground pepper, salt
  • 1 pinch wild garlic salt
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1. Cut the mushrooms into 2 cm-thick rounds, discarding the ends and setting aside the tops.

2. Meanwhile prepare your pasta as per package instructions.

3. Heat 1 tbsp margarine or vegan butter in a skillet, pat dry the scallops and fry them for about 4 to 6 minutes or until golden brown, along with the thyme spring and the garlic cloves (no need to slice them). Once done, remove scallops from skillet and set aside. (leave the thyme and garlic there)

4. Add the remaining margarine or vegan butter to the skillet, melt it and add the sliced tops of the mushrooms and the sliced zucchini. Season with onion powder, salt and pepper and wild garlic salt. Add the white wine and let it reduce. Then add lemon juice and vegan cream and stir well. Once it starts to bubble, add the frozen spinach as well and cook for about 5 more minutes. Once done, taste and adjust seasoning, transfer the pasta to the skillet, combine well.

5. Serve on plates and top each plate with king oyster mushroom scallops.

Note: If you’re only making a starter, mix the butter, white wine, and seasoning in a separate skillet and pour it over the scallops once they are done. Serve as it is.

Related: Tofu Cacciatore Bowl

Mushroom Tetrazzini with Peas

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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