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.
Servings: 4 people
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"
- 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).
- In a shallow bowl, mix together the warm water, miso paste, “fish” sauce, soy sauce and seaweed flakes.
- Submerge the “scallop” pieces in this broth and leave to sit for at least 30 minutes.
- Melt roughly 25g of non-dairy butter in a sauce pan with a splash of olive oil.
- Remove the mushroom “scallops” from their broth and add them to the pan.
- 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.
- Turn-over and cook for another 3-5 minutes on this side.
To make the rest of the dish
- In the meantime, bring a pan of water to the boil, add the peas and edamame and simmer for 3-5 mins.
- Leave roughly ¼ of the peas and edamame in the pan.
- Drain the rest and add them to a blender with a little bit of the cooking water and 3 of the mint leaves.
- Blitz until smooth.
- Add the lemon juice and salt and pepper to taste.
To assemble
- Add a large spoonful of the puree to your serving plate and spread in a crescent shape.
- Arrange the “scallops” on top of the puree and then add some of the whole peas and edamame to the plate.
- Sprinkle over the crispy fried onions and a few slithers of mint leaf.