One of our June 2021 Chef of the Month‘s favorite dishes, the Vegan Mushroom Scallop Recipe is also vegan-friendly! Chef Mollie especially loves this dish because of the “bright, powerful components that come together in a delicate harmony”. She enthuses about being able to taste each layer of flavor without any of the flavors overshadowing each other. “It’s a graceful balance of extravagance and subtlety”. Find the recipe below!
Ingredients
- 3 large king oyster mushrooms, caps removed & reserved for other use.
- Stems sliced into one inch rounds similar to scallops
- 1 c veg stock
- 1 in piece of Kombu or 1 tsp dried kelp powder
- ¼ c champagne or white wine
- ¼ c yuzu ponzu sauce
- 1 T white miso
- 2 seaweed snacks, torn
- 3 cloves garlic, smashed & halved
- 4 slices ginger
- 2 Tbs Vegan Butter mixed with ½ Tbs Miso Paste
- Grapeseed/Neutral Oil
Directions
- Combine all marinade ingredients in a sauce pan and bring to almost a boil, then remove from heat.
- While marinade is heating, score both sides of the mushrooms in a crosshatch pattern, making sure to not cut through the mushroom.
- Place in a shallow dish, and cover with marinade for 3-6 hours
- Remove mushrooms and pat dry. Heat sauté pan over high heat with oil. Sear on each side 1-2 minutes til a golden char begins to form. Add Vegan miso butter and baste for additional 1-2 minutes.
- Remove and drain on paper towels.
Served with Yuzu Beurre Blanc, Pea Puree, Charred Corn & Spicy Pickled Carrots
Connect with our June 2021 Chef of the Month
Instagram: @chefmollieg
Website: https://www.chefmolliegllc.com/
Tik Tok: chefmollieg
Chef Vibes 
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