Mushroom Scallops with Kumara (Sweet Potato) Mash
Impress your loved ones or elevate your next dinner party with this elegant, plant-based entrée. Featuring tender, oil-free mushroom 'scallops' paired with creamy kumara mash, this dish is simple to prepare yet full of gourmet flair. Just allow time for the marinade to work its magic!
Ingredients
- 8 large King Oyster Mushrooms (found in the frozen section of your local chinese supermarket)
- 1 cup vegetable stock
- 2 tbsp miso paste
- 3 cloves garlic minced
- 1 tbsp lemon juice
- 1 tbsp fresh ginger grated
Instructions
- Take the defrosted mushroom, remove the top and bottom, then slice the mushroom's stem into 25 mm long sections.
- Cut a crisscross pattern over the top of each mushroom top to allow the marinade to seep in.
- In a mixing bowl, add all other ingredients and mix through.
- Add in the mushroom sections and spoon the marinade over, let sit for no less than 30 minutes.
- Preheat a nonstick pan or use an electric hotplate. Place mushrooms flat side down and cook for around 5 mins on each side. To brown, add a little water to the pan once the marinade leaves its mark in the pan, this will release the colour onto the mushroom.
- Place onto kumara mash to serve.
- Kumara mash: boil 3-4 medium kumara, mash with a little plant-based milk, nutritional yeast and dijon mustard.Decorate plate: with pureed peas or edamame beans, some paprika and a mix of yoghurt and dijon mustard.
Tried this recipe?Let us know how it was!