Vegan King Oyster Mushroom Scallops with Parsnips Three Ways
King Oyster Mushrooms have been transformed into vegan scallops in this restaurant quality dish. Try these Vegan King Oyster Scallops with Parsnips Three Ways at your next dinner party.
Servings: 4 people
Ingredients
- 4 king oyster mushrooms stems only
- 250 millilitres water freshly boiled
- 1.5 teaspoon white miso paste
- 1 tablespoon vegetarian fish sauce (alternatively use 1 tablespoon tamari and a splash of lemon juice)
- 1.5 teaspoon light soy sauce
- 1 teaspoon dried seaweed flakes
For the rest of the dish
- 4 parsnips
- 2 cloves garlic one kept whole, one minced
- 250 millilitres non-dairy single cream (e.g. Oatly or Elmlee Plant Based)
- 100 grams non-dairy butter
- 3 teaspoon olive oil
- 1 bunch kale
- salt
- pepper
- vegan parmesan optional
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 sea weed flakes.
- Submerge the “scallop” pieces in this broth and leave to sit for at least 30 minutes. You can continue making the rest of the dish in this time.
To make the rest of the dish
- While the “scallops” are soaking in the broth, peel 2 of the parsnips and place the peelings to one side – do not throw them away!
- Chop the peeled parsnips into large chunks and add to a saucepan with the non-dairy cream, a whole garlic clove and half of the non-dairy butter.
- Place on a low heat until the butter has melted.
- Turn it to a medium heat and let simmer for 20-25 minutes or until the parsnips have softened and the liquid has reduced by half.
- While the parsnips for the puree are simmering, toss the parsnip peelings in a teaspoon of olive oil and season with salt and pepper.
- Place these on a baking tray and bake for 10 -15 minutes at gas mark 3 or until they have begun to brown around the edges.
- In the meantime, dice the remaining two parsnips until small cubes.
- Melt another third of the butter and a teaspoon of oil in a pan and sautee the parsnip cubes until their edges are brown and crisp.
- Pour the contents of the saucepan into a blender and blitz until smooth. Season to taste with a little salt and pepper.
- Now that all of the parsnip components are cooked (see note 1), melt the remaining butter and olive oil in a pan.
- Remove the mushroom “scallops” from their broth and add 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.
- Finally, add the kale to the pan until just wilted.
To assemble
- Serve by adding a large spoonful of the puree to the plate, followed by the “scallops”.
- Next add the kale, parsnip cubes and lastly the parsnip crisps.
- Add a sprinkling of vegan parmesan if you wish.