Skip the triple-figure invoice and grasp high-quality eating at residence with these vegan king oyster mushroom ‘scallops’. Paired with a vibrant pea puree and zesty caper beurre noisette, they provide the final word plant-based luxurious for a fraction of the restaurant value.
These vegan mushroom ‘scallops’ are a masterclass in plant-based delicacies, utilising the naturally agency, meaty stalks of king oyster mushrooms to imitate one of many ocean’s most sought-after ‘delicacies’.
To make it, the mushrooms are first marinated in lemon and soy sauce to make sure depth of flavour, then seared till the perimeters are superbly caramelised. Sitting atop a silky pea puree and completed with a tangy caper and dill brown butter sauce, this dish is as a lot a feast for the eyes as it’s for the palate.
Whether or not you might be searching for a classy starter for a cocktail party or a lightweight however indulgent weekend lunch, this recipe delivers Michelin-style outcomes with surprisingly little effort. Serve it as a elaborate starter, nouvelle delicacies type, or scatter these ‘scallops’ on prime of a vegan risotto for an entree Gordon Ramsay can be proud to serve.
Why you’ll love these vegan mushroom scallops:
- Spectacular presentation: A vibrant, restaurant-quality dish that’s excellent for internet hosting.
- Good texture: The king oyster mushroom stems present a remarkably reasonable ‘seafood’ chew.
- Fast to cook dinner: As soon as the marinating is completed, the precise cooking time is beneath quarter-hour.
- Inexpensive luxurious: Excessive-end flavours created with easy, accessible grocery store elements.
Recipe FAQs
Easy methods to retailer these king oyster mushroom ‘scallops’?
This dish is finest served instantly to benefit from the distinction between the new, seared mushrooms and the graceful puree. Nevertheless, any leftover pea puree may be stored in an hermetic container within the fridge for as much as two days. Reheat gently on the hob with a splash of water to loosen the feel.
Can I exploit a special mushroom?
For this particular recipe, king oysters are important. Different varieties, like button or portobello, shouldn’t have the required stem density to create the ‘scallop’ impact.
Do I want to make use of capers?
The capers assist so as to add to the ‘seafood’ flavour of this dish, however they’re not important. In the event that they’re to not your style, merely omit them from this recipe to make a easy, caper-free beurre noisette.
Is that this recipe gluten-free?
Just one ingredient on this dish accommodates gluten. To make this dish solely gluten-free, merely swap the soy sauce for tamari or one other gluten-free different.
Able to have some extra fun-gi? Discover these superb vegan mushroom recipes
Vegan King Oyster Mushroom ‘Scallops’ with Pea Puree and Caper Beurre Noisette
Grasp high-quality eating at residence with this luxurious recipe for vegan king oyster mushroom ‘scallops’, paired with a vibrant pea purée and caper beurre noisette.
For the ‘scallops’ in beurre noisette
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For the ‘scallops’, mix the water, 1 tablespoon of the lemon juice and the soy sauce. Lower the king oyster mushroom stems into 1-inch thick slices, then add them to the combination to marinate for half-hour.
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For the puree, carry a medium-sized pan of water to a boil, add the peas and boil for 3-4 minutes, then drain them. Add the peas and dairy-free butter to a meals processor and blitz till easy. If the puree is just too thick, add water till it reaches the specified consistency.
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In a big frying pan over excessive warmth, cook dinner the marinated mushroom slices on one facet for 3-4 minutes. As soon as browned, flip the mushrooms and add the butter, the remaining tablespoon of lemon juice and the capers. Cook dinner for an extra 3-4 minutes, till the butter is brown, the mushrooms are cooked by means of and the perimeters are caramelised.
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Throw within the chopped dill and serve instantly on a mattress of the pea purée.
Serving: 228gEnergy: 388kcalCarbohydrates: 22gProtein: 9gFats: 31gSaturated Fats: 6gPolyunsaturated Fats: 9gMonounsaturated Fats: 15gTrans Fats: 6gSodium: 634mgPotassium: 691mgFiber: 8gSugar: 7gVitamin A: 838IUVitamin C: 43mgCalcium: 34mgIron: 3mg
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Recipe photographs © Vegan Meals & Residing
