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Scalloped Oyster Mushrooms in Lemon Sage Butter Recipe by Food Sorcery

Cheap, cheerful and absolutely delicious, this mouth-watering oyster mushroom recipe will have your taste buds dancing with all the flavours involved. Perfect for lunch or dinner, it’ll be a winner in your household and a go-to for enjoying vegan food.

Ingredients Serves 2

  • 4 king oyster mushrooms
  • Tablespoon cooking oil
  • 2 Sage leaves
  • 1 diced shallot
  • 2 garlic cloves crushed
  • Handful of chopped parsley
  • Juice and zest of a lemon – use half the zest to garnish & the other half in the broth
  • Black pepper


  • Zest of 1/2 lemon – unwaxed (see above)
  • Parsley stalks
  • Earl grey tea 250 ml
  • Sea salt teaspoon


1. Trim the tops and bottoms off the oyster mushrooms and cut into 3 -4 scallops depending on size.

2. Put all the broth ingredients in a pan, heat up to a boil then reduce to simmer - drop in the scalloped mushrooms simmer for 10 minutes. Remove and place on kitchen paper.

3. Heat up a griddle pan - griddle the scallop firstly for 30 seconds then turn 90 degrees to make distinct crisscross lines.

4. Cook for a further 30 seconds.

5. Turnover and cook for 2 minutes more.

5. Now heat up a frying pan, add teaspoon of cooking oil.

6. Add the diced shallot and garlic before stirring on a low heat to cook.

7. Add the diced shallot and garlic stir, keeping on a low heat.

8. Add the sage leaves to infuse for 2 minutes and remove.

9. Turn up the heat add the lemon juice and reduce by half.

10. Warm 2 plates - share the scallops - spoon over the lemon butter.

11. Sprinkle over the parsley & lemon zest.

12. Enjoy!

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