King Oyster Scallops with lemon and garlic

Slice the stem of each mushroom into ¼ inch thick slices, so that they resemble scallops and criss-cross score with a knife on each side.

(You can retain the leftover mushrooms and make into bacon to sprinkle on top of the finished dish - see separate recipe))

In a resealable container, add the mushrooms, lemon juice, garlic, onion powder, parsley, salt, pepper, paprika, vegetable broth and seal it. Shake to mix all of the ingredients together and allow to marinate for at least 2 hours (ideally overnight) in the refrigerator.

Heat a pan over medium high heat until the pan is very hot.

Add 1 tablespoon vegan butter or coconut oil to the pan.

Immediately place each mushroom on the pan and sear for 3 minutes.

Flip the mushrooms over and sear for another 3 minutes.

Remove the mushrooms from the pan - they should be browning on both sides.

In a separate bowl, pour the water and stir in the arrowroot powder little by little making sure that all of the powder is dissolved.

Add about 125ml cup of the marinade onto the pan, the arrowroot liquid and the milk and stir continuously until the marinade starts to thicken.

Remove the sauce from the heat.

Plate the mushrooms and drizzle the sauce on top.