Sunday, 26 January 2014

King Oyster Mushroom "Scallops"

I can't remember the last time I ate a scallop. Probably before highschool. But I do remember the last time I had king oyster mushrooms. 
These mushrooms vary in size, but they usually dwarf all other mushrooms in the market, maybe not portabello. Unlike portabello, though, these mushrooms are all stem with very little cap. All the better for making vegan scallops with!
I've done a simple preparation here, but the next time I make them I'll definitely be wrapping them with tempeh or eggplant facon. 

Serves: 2-4
King oyster mushroom "scallops" with garlic spinach, pan fried dumplings and a side of rice.


4 king oyster mushrooms
4 tbsp white wine
1 tbsp miso (scant) or alternatively a couple tsp soy sauce
1-2 tbsp olive oil
Salt and pepper to taste
Thai basil or other fresh herbs, chopped or ribboned (optional)


Trim the ends off the mushrooms, then cut into 3/4"-1" disks. Set aside in tupperwear.
In a small bowl whisk together miso and white wine until smooth.
Poor the marinade over the mushrooms. Close the container and shake to coat the mushrooms. Let marinate for 10 minutes, until most of the liquid is absorbed.
In a large frying pan, heat olive oil on medium.
When up to temperature, place the oyster mushroom disks face down in the pan. 
Let sear for about 5 minutes per side until both faces are golden brown.
(When you flip them, additional water may be released for the mushrooms. This is okay, the liquid will cook off as you sear your mushrooms.)
Taste, and season with salt and pepper.
When golden brown on both sides, remove mushrooms from heat.
Plate and garnish with chopped basil.

Enjoy as an appetiser or as a side, or you can toss them into a stir fry or pasta dish.