King oyster mushrooms scallops recipe
This is a seriously impressive (and so delicious) king oyster mushroom scallops dish that can be whisked up in minutes.
Ingredients
- 4 king oyster mushrooms
- 200 g or 2 cups of cauliflower florets (purple, if available)
- 60 ml or ¼ of a cup of oat or soy milk
- A dash of rice wine vinegar
- A dash of sesame oil or lemon oil
- 1 tablespoon of tahini (optional)
For the Miso glaze
- 1 tablespoon of red miso paste
- 1 tablespoon of maple syrup
- 1 tablespoon of olive oil
- Juice of ½ a lime
- A dash of soy sauce (optional)
Instructions
- Bring a pan of slightly salted water to the boil. Add the cauliflower florets and gently boil until tender. About 3-4 minutes. Drain through a colander and let steam for a couple of minutes.
- Place the cauliflower florets and soy or oat milk in a high-speed blender or using a stick blender purée until smooth. At this stage flavour your purée. We use 1 tablespoon of tahini and a dash of rice wine vinegar. Leave in a warm oven.
- To prepare the glaze, add the Miso paste, maple syrup, olive oil, lime and soy sauce together and whisk until smooth.
- Prepare the oyster mushrooms by slicing the tops off. Cut each king oyster mushroom equally into 3 or four pieces to about 3-4cm in height.
- With a sharp knife score 3-4 slices vertically and 3-4 slices horizontally about ½ a centimetre deep to create a checkered pattern on one flat side of each mushroom scallop.
- Cover a thin layer of olive oil in a frying pan and bring to medium-high heat. Place the mushroom scallops in the oil scored side down and fry for 1 minute. Turn the mushroom scallops over so that they are scored side up. Cook them for 1 minute whilst brushing over the glaze into the top. Turn all the mushroom scallops glazed side down for 1 final minute or until they have all caramelized to a golden brown colour.
- Present each dish with a large spoonful of purée smudged across the plate and arrange your mushroom scallops on top. Drizzle with sesame oil or lemon oil and any left overglaze.