Incredible vegan “scallops” made from king oyster mushrooms. This recipe, adapted from The Wicked Healthy Cookbook, makes an impressive appetizer.
I’ve followed the Sarno brothers for years, so I was thrilled when their cookbook The Wicked Healthy Cookbook was released. The book is beautiful and full of inventive, flavorful recipes. If you’re not familiar with Chad and Derek Sarno, their approach centers on bold plant-based flavors and creative techniques that make vegetables the star.
The Sarno brothers design recipes that teach technique while delivering delicious results. Chapters with playful, honest titles—like “Healthy Food Doesn’t Have to Taste Like Shit,” “Nature’s Candy,” and “The Conscious Cook’s Mindset”—show their personality and food philosophy. Their mushroom-focused recipes are especially inspired.
I chose the king oyster mushroom scallops because the idea intrigued me. I’d seen similar recipes before, but wanted to try the Sarno version. They were easier to prepare than I expected and tasted fantastic. The mushroom texture is remarkably scallop-like, and the seared crust adds a satisfying contrast.
There are other recipes in the book I’m excited to try, including Smoky Poutine, King Satay with Spicy Peanut-Ginger Sauce, and Corn Dumplings in Coconut Corn Broth. The Wicked Healthy Cookbook is available where cookbooks are sold. Below is the king oyster scallops recipe adapted from the book:
