This vegan delicacy, made with mushrooms disguised as scallops, will surprise and delight! It is easy to make at home or visit Wildest Restaurant + Bar where Chef Trilby will gladly prepare her gourmet version for you.


1/2 pound king oyster mushroom cut into scallop shaped rings and caps. Specialty mushrooms are available from Canyon Creek Mushroom Farm in Palm Desert.

  • 1/4 cup brown sugar 
  • 2 ounces Korean gochujang paste 
  • 2 ounces tamari (gluten-free soy sauce)
  • 2 ounces sweet mae ploy (sweet chili sauce) 


  1. Mix all wet ingredients and the brown sugar together in a bowl and whisk until emulsified.  
  2. Preheat a skillet until oil is lightly smoking and then drop in the mushrooms until they are browned. 
  3. Add sauce to taste and serve with your favorite vegetable, rice, quinoa or beans for an excellent vegan dinner entrée. 

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