Vegan King Oyster Mushroom Scallops with Pea and Edamame Puree

Vegan King Oyster Mushroom Scallops with Pea and Edamame Puree

Impress your guests with a starter of King Oyster Scallops served on a bed of Pea and Edamame Puree. Find out how easy it is to make this restaurant quality dish below.

Vegan Fine Dining

I was joking with a friend recently that since I’ve started sharing vegan recipes on the blog you’d be forgiven for thinking that all I ate were pasta dishes, sandwiches and cake!!! I’ve been keen to show everyone that their favourite comfort foods can easily be made plant based but I think it’s time I started sharing some dishes that are a little bit more special. This recipe for Vegan King Oyster Mushroom Scallops with Pea and Edamame Puree definitely qualifies as “vegan fine dining” and the best part is, it’s incredibly quick and simple to make. The cooking time is incredibly short and you can do lots of the prep work in advance of your guests arriving, making this the perfect dish to serve as a starter on a special occasion.

The key to this dish is turning the raw king oyster mushrooms into something that resembles a scallop. The method itself is sparingly simple. First you make broth of hot water, miso paste, vegan “fish” sauce, soy sauce and a pinch of dried seaweed flakes. Then you simply submerge pieces of king oyster mushrooms that have been cut to the size of a scallop. (I tend to just use the stems and then use the cap for another recipe so that nothing goes to waste). The mushrooms only need to sit for 30 minutes or so. In that time they will soak up all of the flavour like a sponge, giving them a wonderfully creamy but lightly sea salty taste, much like a scallop. The texture will change too and they will become almost gelatinous, just like their fishy counterpart. Once you pan fry them in some butter the edges will caramelise and go crispy for extra umami and fantastic texture.

You also don’t need to be an artist to create a plate of food as beautiful as this. It takes just moments to serve up! A big dollop of puree gets spread across the plate. Add the king oyster mushroom scallops on top then carefully scatter a couple of tablespoons of the cooked peas and edamame. Sprinkle over the crispy fried onions and a few slithers of mint and it’s ready to serve. If you want to bulk it out a little to make it more of a main course you could add crushed new potatoes or a baby leaf salad.

Vegan King Oyster Mushroom Scallops with Pea and Edamame Puree

The recipe

Vegan King Oyster Mushroom Scallops with Pea and Edamame Puree

Impress your guests with a starter of King Oyster Scallops served on a bed of Pea and Edamame Puree.

Course Appetizer, Main Course
Cuisine British, Japanese
Keyword crispy fried onions, edamame, fish sauce, king oyster mushrooms, lemon, mint, miso, peas, scallops, seaweed, soy sauce
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author Emma Walton

Ingredients

For the "scallops"

  • 4 king oyster mushrooms stems only
  • 250 millilitres water freshly boiled
  • 1.5 tsp white miso paste
  • 1 tbsp vegetarian fish sauce (alternatively use 1 tbsp tamari and a splash of lemon juice)
  • 1.5 tsp light soy sauce
  • 1 tsp dried seaweed flakes

For the rest of the dish

  • 200 grams peas
  • 100 grams edamame
  • 5 leaves fresh mint
  • 1 tsp lemon juice
  • salt
  • pepper
  • 4 tbsp crispy fried onions

Instructions

To make the "scallops"

  1. Cut the stems of your king oyster mushrooms into 3 or 4 pieces, roughly the size of a scallop (e.g. 1 -1.5 inches).

  2. In a shallow bowl, mix together the warm water, miso paste, “fish” sauce, soy sauce and seaweed flakes.

  3. Submerge the “scallop” pieces in this broth and leave to sit for at least 30 minutes.

  4. Melt roughly 25g of non-dairy butter in a sauce pan with a splash of olive oil.

  5. Remove the mushroom “scallops” from their broth and add them to the pan. 

  6. Turn the heat to high and let the scallops cook for 3 – 5 minutes or until they are cooked through and their bottoms have caramelised.

  7. Turn-over and cook for another 3-5 minutes on this side.

To make the rest of the dish

  1. In the meantime, bring a pan of water to the boil, add the peas and edamame and simmer for 3-5 mins.

  2. Leave roughly ¼ of the peas and edamame in the pan. 

  3. Drain the rest and add them to a blender with a little bit of the cooking water and 3 of the mint leaves. 

  4. Blitz until smooth.

  5. Add the lemon juice and salt and pepper to taste.

To assemble

  1. Add a large spoonful of the puree to your serving plate and spread in a crescent shape. 

  2. Arrange the “scallops” on top of the puree and then add some of the whole peas and edamame to the plate.

  3. Sprinkle over the crispy fried onions and a few slithers of mint leaf.



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