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Mushroom Scallops on Creamy Polenta

These King Oyster Mushrooms are seasoned and seared to imitate scallops and served on a bed of creamy and rich polenta.
Rezept drucken Pin Recipe
Vorbereitungszeit 5 Minuten
Zubereitungszeit 45 Minuten
Portionen: 2
Gericht: Main Course
Küche: Italian, Mediterranean
Ingredients Method Notes

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Mushroom Scallops
  • 300 g King Oyster Mushrooms
  • 600 ml vegetable stock
  • 1 sheet dried seaweed
  • 1 vegan dashi seasoning *
  • 2 tablespoons cooking oil
  • 1 tablespoon miso paste
  • Salt
  • Fresh Black pepper
Polenta
  • 150 g polenta
  • Water see instructions
  • 1 tablespoon vegan butter
  • 2 tablespoons nutritional yeast *
  • 100 ml vegan cooking cream optional
Toppings
  • 1 handful fresh parsley
  • 1/2 lemon juice

Method
 

Preparation
  1. To a pot, add vegetable stock, dried seaweed and dashi powder. Bring to light simmer.
  2. In the meantime, cut the heads off the mushrooms and reserve for another dish. Cut the stems into scallop-like shapes and scorch one side horizontally and vertically.
Boiling the mushrooms
  1. Add the stems to the pot and boil for 10-15 minutes. Remove and pat-dry them with a paper-towel. Also remove the seaweed sheet.
Cook the polenta and sear the mushrooms
  1. Add enough water to the left-over stock to have enough liquid to cook the polenta (see package instructions). Bring the pot to a simmer and slowly pour in the polenta, while constantly whisking. Continue whisking for another minute, turn off the heat and let it rest with a lid on until it reaches a mashed-potato-like consistency.
  2. In the meantime, heat up a pan with cooking oil, and place in the mushrooms with the scorched side on the bottom. Lightly season with salt and black pepper and sear them until they are caramelized (6-8 minutes). Flip and repeat for 4-5 minutes.
  3. Reduce the heat to low, add miso paste with 100ml of water and mix until the paste is dissolved. Put on a lid and let them steam for 3-4 minutes.
  4. Add vegan butter, nutritional yeast and cooking cream to polenta, stir and let it rest until serving.
Serving
  1. Add polenta to a plate, place the mushrooms on top and sprinkle fresh parsley. Finally, squeeze some lemon juice and pour any remaining "miso sauce" from the pan onto the plate.

Notizen

  • If not available, use soy sauce.
  • you can also use vegan parmesan.