Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, king oyster mushroom scallops. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
If you're vegan, vegetarian, cannot or choose not to eat shellfish, this dish is for you. It has all of the texture and taste you would find in sea scallops, yet no sea creature has been sacrificed for your pleasure. King Oyster Mushrooms are an unbelievable dupe for sea scallops. The texture and flavor is uncanny.
King Oyster Mushroom Scallops is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. King Oyster Mushroom Scallops is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have king oyster mushroom scallops using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make King Oyster Mushroom Scallops:
- Take large King Oyster Mushrooms
- Prepare no chicken or veggie broth (my opinion both work)
- Get dry white wine (I omitted, didn't have)
- Get (6 in.) Piece dulse or Kombu seaweed (1 used Kombu)
- Take white miso
- Make ready tamari or soy sauce (I use braggs liquid aminos)
- Prepare pure maple syrup
- Make ready vegan Worcestershire sauce
- Make ready Salt to taste
- Take Toasted sesame oil for searing
You can serve as an appetizer or add to one of my easy vegan pasta dishes. Slice the stem into scallop shaped discs, keeping in mind that these will shrink slightly when cooked. King Oyster mushrooms, also known as King Trumpet mushrooms, have a slightly sweet and savory flavor when cooked. They are one of my favorite mushrooms and are delicious in Italian or Asian dishes.
Steps to make King Oyster Mushroom Scallops:
- Cut mushroom stems crosswise into 1-inch pieces–you should have at least 16 pieces total. (Reserve the caps for another use.) Using a sharp paring knife, score both flat sides in a cross-hatch pattern.
- Whisk broth, wine, seaweed, miso, tamari (or soy sauce), maple syrup and Worcestershire in a small saucepan. Heat over medium heat, whisking occasionally, until the miso dissolves, 1 to 2 minutes. Add the mushrooms and reduce heat to maintain a bare simmer. Cook, stirring occasionally, for 30 minutes. Remove from heat and let cool, stirring occasionally, for 1 hour.
- Using a slotted spoon, transfer the mushrooms to a paper-towel-lined plate and pat dry. Sprinkle with salt.
- Heat oil in a medium nonstick skillet over medium-high heat. Add the mushrooms and cook, turning once, until browned on both sides, about 3 minutes total. Serve the mushroom "scallops" with the sauce, if desired.
King Oyster mushrooms, also known as King Trumpet mushrooms, have a slightly sweet and savory flavor when cooked. They are one of my favorite mushrooms and are delicious in Italian or Asian dishes. The stem is very thick, and it's fun to see how just slicing them up and browning them a bit replicates the look of a scallop. Reserve the tops for another use. Once the pan is hot, add the mushroom discs in one even layer.
So that’s going to wrap this up for this exceptional food king oyster mushroom scallops recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
