Take off the hat and bottom of each mushroom. Set them aside (I chopped and sautéed them and sprinkled with wasabi sesame and used it as a side dish to avoid any waste!)
Chop each foot into 4 scallop-size chunks. Score the tops and bottoms of each one.
Soak the “scallops” into the marinade for at least 20mn.
In a frying pan, melt the butter. Meanwhile, using kitchen paper, drain the “scallops”.
Add them to the pan and grill each side (about 4mn) until the edges get a nice, golden brown colour.