King Oyster Mushroom Scallops

These eye-catching King Oyster Mushroom Scallops and Sweet Potato Puree are a delicious combination that is sure to impress. The oyster mushrooms are scored and simmered in a flavourful broth, then seared until perfectly golden. The sweet potato puree is a decadent blend of oat milk, vegan butter and garlic confit – creating a rich depth of flavour in this simple and beautiful dish.

King Oyster Mushroom Scallops with Sweet Potato Puree

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A delightful dish of King Oyster Mushroom Scallops served with a rich Sweet Potato Puree. A perfect blend of flavors and textures for a unique dining experience.

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Prep Time : 15 minutes mins

Cook Time : 45 minutes mins

Total Time : 1 hour hr

Equipment

• Gold Measuring Cups and Spoons

Servings 4

Ingredients

Sweet Potato Puree

• ▢ 1 large sweet potato
• ▢ ¼ cup (56.75 g) vegan butter
• ▢ 1 cup (236.59 ml) oat milk
• ▢ 5 cloves garlic confit
• ▢ ½ tsp (0.5 tsp) sea salt flakes

Oyster Mushroom Scallops

• ▢ 4 large oyster mushrooms
• ▢ 2 cups (473.18 ml) vegetable stock (low sodium)
• ▢ 1 sheet nori sheets
• ▢ 2 tbsp tamari
• ▢ 1 tbsp sugar
• ▢ 1 tbsp white miso paste
• ▢ 4 tbsp vegan butter
• ▢ 1 tbsp baby capers

Instructions

• Start by peeling and chopping the sweet potato. Add it to a pot of water and bring to a boil. Cook for about 30 minutes until the potatoes are tender when poked with a fork. Drain the water.
• In a small saucepan on low heat, add the oat milk and vegan butter. Cook for a few minutes until the butter is melted. Be careful not to boil the milk.
• Add the cooked sweet potato, milk and butter mixture, garlic confit, and salt to a blender. Blend on low speed until the mixture is perfectly smooth.
• For the mushroom scallops, combine the vegetable stock, nori sheet, tamari, sugar, and miso paste in a pot and bring to a soft boil.
• Cut the mushroom stem into 1 cm length pieces, aiming for 3 pieces per mushroom. Score small squares on each side with a sharp knife for a scallop-like appearance. Boil the mushrooms in the broth for 15 minutes, then drain.
• In a pan on medium heat, add the vegan butter and mushroom scallops. Cook for 3 to 4 minutes on each side until slightly golden. Add the capers 2 minutes before the end of the cooking time.
• Serve the mushroom scallops on the sweet potato mash, and drizzle the melted butter over the scallops. Enjoy your gourmet vegan meal!

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