This is a fun dish that turns a hearty mushroom into the center piece of an umami filled meal.
This is a great recipe with a few ingredients that give you big flavor. It’s an easy to make, aromatic and delicious dinner idea that we’re sure you’ll enjoy.
- 6 to 8 Large Trumpet mushrooms – also known as king oyster mushrooms
- 1 1" x 4" -piece Kombu seaweed – alternatively you can use dulse seaweed
- 1 cup Non chicken broth – we use Edward & Sons' Not-Chick'n Bouillon Cubes
- ½ cup Rice wine
- 2 teaspoon White miso paste
- 1 teaspoon Maple syrup
- 1 teaspoon Vegan Worcestershire sauce – we use Kroger brand which has no anchovies
- 2 teaspoons Sesame oil
- 2 teaspoon Tamari sauce
- Salt – to taste
- Cut the mushrooms into 1 ½ inch cylinder pieces, saving the tops for a different recipe.
- With a sharp knife, lightly score both flat sides of the mushroom pieces with an X shape
- Cut seaweed into strips with a sharp knife or kitchen scissors
- In a bowl, combine rice wine, broth, tamari, maple syrup, worcestershire sauce and seaweed
- Heat combined ingredients in a pot over medium heat stirring occasionally until the miso dissolves.
- Add the mushrooms and reduce the heat to a simmer, stirring occasionally for 30 minutes
- Remove from heat and let ingredients marinate for 1 hour continuing to stir occasionally
- Using a slotted spoon remove mushrooms from sauce mix and place on a paper towel lined plate
- Reserve remaining sauce for later
- Sprinkle lightly with salt
- Add the sesame oil to a skillet over medium heat
- Add the mushrooms and cook, turning each mushroom to brown each side
- Serve over rice with the remaining sauce
- Trim the remaining seaweed strips with kitchen scissors and serve along side of rice
If you give these vegan scallops a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway
And be sure to check out more of our quick and easy plant-based recipes on www.thevgnway.com
Live Love and Eat Good Food!
The Vgn Way