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White Wine Mustard Vegan Scallops

  • Author: Liv B
  • Yield: 2 servings


Vegan mushroom “scallops” in a creamy white wine mustard sauce. Amazing served with my garlic thyme mashed potatoes.


  • 240g King Oyster mushrooms, cut into rounds & scored (see photo below) *discard tops
  • 2 tbsp vegan butter
  • 1 shallot or 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc
  • 1 cup full fat coconut milk
  • 2 tbsp smooth dijon mustard
  • 1 tbsp maple syrup
  • pinch of salt
  • 1 cup kale, washed and chopped


  1. To a large frying pan on medium-high heat, add vegan butter. When sizzling, add mushroom rounds, onion and garlic and sear mushrooms about 5 minutes per side or until golden brown.
  2. Add white wine and cook 3 minutes, until mostly absorbed. Add coconut milk, Dijon Mustard, maple syrup, salt and stir to combine. Simmer on medium heat until sightly thickened.
  3. Add kale and cook a few minutes until wilted. Sprinkle with black pepper, then serve over pasta or mashed potatoes.

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