Yes, already well known among us vegans
But the taste!! These taste really like scallops!!
1 remove the mushroom stems from the caps.
2 slice the stems crosswise about 1 inch thick.
3 score a crosshatch patterns on each side.
4 soak in sea water (1/2 water, 1/2tsp kelp powder, sea salt) for 10 minutes
5 meanwhile slice mushroom caps, shred ginger and sauté with olive oil, sprinkle sea salt and pepper, set aside
6 drain sea water, heat olive oil, sauté mushroom scallops until both sides are golden brown, drop vegan butter, and sprinkle soy sauce
7 serve with marinated steamed spinach with sautéed ginger and sliced mushroom
