Miso Oyster Mushroom 'Scallops'
- ~1 lb large King Oyster mushrooms
- 1 tbsp vegan butter (I used Earth Balance)
- 4 tbsp mirin
- 1 tbsp ume plum vinegar
- 2 tbsp low sodium miso
- 1 tbsp agave syrup
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp thyme
- salt and pepper to taste
- Wash and cut the mushrooms into 3/4-1 inch slices. 2. Heat the vegan butter in a saucepan 3. Cook the mushrooms on both sides until both sides are golden. 4. Add the remaining ingredients and cook until thick, about 5 minutes.
Serve in a salad, as a side, in rolls, and in rice or noodle bowls.