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King Oyster Scallops with Shaved Asparagus and Corona Butter from THE WICKED HEALTHY COOKBOOK


Who the heck needs scallops when you have king oyster mushrooms!

The technique of pan-searing while basting with a plant butter creates a rich, golden crust on mushrooms. It works great on cross-cut slices of king oyster mushrooms, which have thick, firm stems and relatively small caps. It’s even better when you simmer king oyster scallops in a plant-based dashi-style broth to amp up their savory umami taste before pan-searing.

Get the recipe for this and 128 more wicked healthy dishes in THE WICKED HEALTHY COOKBOOK, available now in the US and coming to the UK on 31 May!

If you make a recipe on the cookbook, we’d love to see it! Please tag us @wickedhealthy with hashtags #wickedhealthycookbook #freefromanimals so we don’t miss it!

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