Ingredients

• 1 pound king oyster mushrooms, with thick stems
• 1 1/2 tablespoons coco aminos (or soy sauce)
• 1 1/2 tablespoons freshly squeezed lemon juice
• 2-3 tablespoons olive oil
• 1/2 medium onion, minced
• 4 cloves garlic, minced
• 2 teaspoons grated ginger, peeled first
• 1 serrano chile, stemmed and minced
• zest of a lime or 3 makrut lime leaves, very thinly sliced
• 2 cups / 10 ounces cherry tomatoes, halved
• plenty of snipped chives
• salt, to taste

Directions

1. Brush any dirt or debris from the mushrooms and trim the stem a bit. Slice into 3/4-inch rounds. Score both flat sides of each “scallop” 1/4-inch deep in a grid pattern - see photo above. Set aside.
2. Add a splash of olive oil to your largest skillet over medium-high heat. Arrange half of the scallops in the pan, sprinkle with salt, and cook for 5-6 minutes on each side, or until golden and tender. Remove from pan and set aside. Repeat with remaining mushrooms. If cooking on a grill or grilled, you can brush with olive oil and cook all the mushrooms at once, avoid crowding. 
3. Combine the coco aminos and lemon juice in a small bowl. Set aside.
4. Don’t bother rinsing the skillet. Add another splash of olive oil. With the pan over medium-high heat cook the onions until they soften a bit, 4-5 minutes. Stir in the garlic, ginger, and serrano chile. Cook for another minute or so. Stir in the lime zest or slivered lime leaves and then the cherry tomatoes. Continue cooking, stirring occasionally (gently), for another 3-4 minutes or until the tomatoes start to soften. Add the coco amino and lemon juice mixture. Cook for another minute and stir in the mushrooms. Taste and add a bit more salt if needed.
5. Serve over hot or cold soba, over rice or other grains, over ravioli, etc. with plenty of chives.