Vegan King Oyster Mushroom Scallops
July 5, 2018
These vegan king oyster mushroom scallops have an incredible texture that is pretty close to conventional scallops. Just amazing!
Vegan King Oyster Mushroom "Scallops"
These vegan king oyster mushroom scallops have an incredible texture that is pretty close to conventional scallops. Just amazing!
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6
Ingredients
Rosemary Garlic Corona Bean Butter:
- 1 pound dried Corona beans
- 8 cups vegetable broth
- 8 cloves garlic, chopped coarsely
- 4 sprigs fresh rosemary
- 2 bay leaves
- 2 dried red chiles
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon freshly ground black pepper
Shaved Asparagus Garnish:
- 1 bunch asparagus
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons yuzu juice (or fresh lemon juice)
- 2 shallots, sliced wicked thin on a mandoline
- Celtic sea salt
- Freshly ground black pepper
King Oyster "Scallops":
- 6 cups filtered water
- 1/4 cup wheat-free tamari
- 3 thin slices fresh ginger (no need to peel)
- 6 cloves garlic, halved
- 2 6-inch pieces kombu
- 2 tablespoons white miso paste (or chickpea miso paste)
- 6 king oyster mushrooms
- 2 tablespoons grapeseed oil
- Celtic sea salt
- Freshly ground black pepper
Tamari Butter:
- 2 1/2 tablespoons vegan butter, softened
- 2 tablespoons wheat-free tamari
- 1 clove garlic, minced extra-fine
Instructions
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To make the Corona Bean Butter, soak the beans overnight in water to cover.
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Drain the beans and place in a large heavy pot or Dutch oven. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat so the liquid simmers, cover, and simmer gently until the beans are tender, about 1 hour. Test by pressing one bean on a cutting board: It should crush easily but not be mushy. (While the beans are cooking, check the liquid level now and then; you may need to add a bit more stock or water to keep the beans covered during the entire cooking time.)
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Remove the rosemary, bay leaves, and chiles. Transfer half of the beans and their liquid into your blender, add 1/3 cup olive oil, and blend until very smooth. Use immediately or refrigerate for a few days, then spread anywhere just like butter. Set aside.
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Make the asparagus garnish: Bring a pot of water to a boil and set up a bowl of ice water. Using a vegetable peeler, shave each spear of asparagus along its length. Remove all of the green peel from each spear. These are the shavings you will use. (Refrigerate the remaining inner white part of the asparagus for another use. See notes for suggestions.) Drop the shaved asparagus in the boiling water and cook for 30 seconds, then transfer to the ice water to halt the cooking process. Gently toss the shaved asparagus with the olive oil, yuzu juice, and shallots. Season lightly with salt and pepper and taste, adding more seasoning if you think it needs it.
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For the king oyster scallops, start by making the broth. Combine the water, tamari, ginger, halved garlic, kombu, and miso in a medium saucepan. Bring to a simmer over medium heat, then simmer gently for 10 minutes to allow the flavors to blend. Taste the broth. It should have a slightly salty, slightly savory flavor. If it tastes under-seasoned, add a bit more miso.
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Meanwhile, remove the mushroom stems from the caps. You’ll be using only the stems, so keep the caps for another use. (See the notes for suggestions.) Slice the stems crosswise into coins about 1 inch thick. The shapes will resemble scallops. You should get 3 or 4 scallops from each stem. Drop the scallops into the broth and simmer very gently until they absorb the flavors, 15 to 20 minutes.
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While the scallops are cooking, make the tamari butter: stir together the butter, tamari, and minced garlic in a small bowl.
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To sear the scallops, score the poached mushrooms with a few crosshatch cuts on each side. Heat a large heavy sauté pan (such as cast iron) over medium-high heat. Turn on a fan or open a window because pan-searing the scallops will produce some smoke. When the pan is hot, add the 2 tablespoons peanut or vegetable oil, tilting the pan to coat it evenly. Carefully place the scallops in the hot pan— tongs are helpful here. Let cook undisturbed until the scallops are nicely seared on the bottom, 2 to 3 minutes.
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Add dollops of the tamari butter around the pan, and tilt the pan to help it seep underneath the scallops. When it does, flip the scallops and sear the other side for 2 to 3 minutes. While searing, spoon the melted butter over the tops of the scallops. (Spooning helps to brown the scallops and keep the butter from burning on the hot pan.) Flip one or two scallops over to make sure you have a nice golden-brown sear on each side. When both sides are golden brown, remove from the heat and season with salt and pepper.
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To serve, grab 6 small plates and swoosh a big spoonful of Corona butter on each plate. Place 3 or 4 scallops on the Corona butter, and garnish with a small handful of shaved asparagus.
Recipe Notes
Recipe from The Wicked Healthy Cookbook by Chad Sarno, Derek Sarno, and David Joachim. Copyright © 2018 by Chad Sarno and Derek Sarno. Reprinted with permission of Grand Central Life & Style. All rights reserved.
Photo by Eva-Kosmas-Flores.