King oyster mushrooms stand in for shellfish in this look-alike vegan scallop recipe. The seaweed in the recipe helps add that characteristic flavor of the sea, while tamari and vegan Worcestershire amp up the umami.
Nutrition per serving may change if servings are adjusted.
6 large king oyster mushrooms
1 cup no-chicken broth
½ cup dry white wine
1 (6 inch) piece dulse or kombu seaweed
2 teaspoons white miso paste
2 teaspoons low-sodium tamari or soy sauce
1 teaspoon pure maple syrup
1 teaspoon vegan Worcestershire sauce
Pinch of salt
2 teaspoons sesame oil
Cut mushroom stems crosswise into 1-inch pieces—you should have at least 16 pieces total. (Reserve the caps for another use.) Using a sharp paring knife, score both flat sides in a cross-hatch pattern.
Whisk broth, wine, seaweed, miso, tamari (or soy sauce), maple syrup and Worcestershire in a small saucepan. Heat over medium heat, whisking occasionally, until the miso dissolves, 1 to 2 minutes. Add the mushrooms and reduce heat to maintain a bare simmer. Cook, stirring occasionally, for 30 minutes. Remove from heat and let cool, stirring occasionally, for 1 hour.
Using a slotted spoon, transfer the mushrooms to a paper-towel-lined plate and pat dry. Sprinkle with salt.
Heat oil in a medium nonstick skillet over medium-high heat. Add the mushrooms and cook, turning once, until browned on both sides, about 3 minutes total. Serve the mushroom "scallops" with the sauce, if desired.
98 calories;3 g fat(0 g sat); 5 g fiber; 14 g carbohydrates; 7 g protein; 84 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 107 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 3 mg iron; 116 mg sodium; 935 mg potassium