Laura's Vegan Table


  • 4 – 6 medium to large King Oyster mushrooms
  • 1 package of vegan bacon (you’ll only need a few strips)
  • 1 Tbs low sodium tamari or soy sauce
  • 1 tsp olive oil

King Oyster mushrooms sautéed & wrapped in vegan bacon. I used Sweet Earth Foods Benevolent Bacon but Lightlife and other brands will work too. These make tasty appetizers that are sure to please your guests. And…they are so easy to make! Vital wheat gluten is the main ingredient in this bacon and the smoky flavor is fantastic.

King Oyster mushrooms have a thick stem, so when you cut the stem into rounds, it closely resembles a scallop.

Rinse and dry the mushrooms. Heat up a pan on medium heat with the olive oil and tamari. In the meantime, cut the mushrooms into rounds. When the pan is hot, add the mushrooms and sautee them until they brown a little on both sides. Remove from heat and set aside.

Next, heat the pan on medium for the bacon. Take out a few slices of the bacon and depending on the thickness of your mushroom rounds, you may need to cut the bacon in half lengthwise to make thinner strips to better fit the mushrooms. Add the bacon to the hot pan. If you have a really good non-stick pan, you won’t need any oil. Cook the bacon a few minutes on each side.

As soon as the bacon is ready, remove from the heat to let it cool enough to the touch. Wrap a strip of the bacon around the mushroom scallop once (you may need to cut off a little of the bacon to fit). Insert a toothpick into one side and out the other side of the mushroom scallop to keep it together.

Arrange the scallops on a nice dish, garnish if you like with some dill or parsley and serve.