Eat
King Oyster Scallops
These succulent "scallops" are a plant-based dream, offering the satisfying texture and savory notes of seafood without the environmental impact. Get ready to wow your taste buds with this quick and easy recipe!
Ingredients:
- 1 lb king oyster mushrooms, sliced into thick rounds (1-inch thick)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegan butter
- 1 tbsp lemon juice
- 1/2 tbsp chopped fresh parsley
- 1/2 tbsp chopped fresh chives
- 1/4 cup thinly sliced shallots
Instructions:
- Prep the scallops: Gently separate the king oyster mushroom stems from the caps (reserve the caps for another use). Slice the stems into thick rounds, resembling scallops in size and shape. Pat them dry with a paper towel.
- Season and sear: In a large skillet, heat olive oil over medium-high heat. Season the mushroom rounds with salt and pepper. Add them to the pan in a single layer and cook for 3-4 minutes per side, or until golden brown and crispy.
- Herb butter magic: Turn the heat to low. Add vegan butter to the pan and let it melt, swirling it around to coat the pan and scallops. Stir in lemon juice, parsley, and chives.
- Crispy finish: Add the sliced shallots to the pan and fry for 1-2 minutes, until golden and aromatic.
- Serve and savour: Plate the king oyster scallops and spoon the lemon herb butter and crispy shallots over them. Enjoy immediately with your favourite accompaniments, like lemon wedges, roasted asparagus, or creamy polenta.
Tips:
- For a smoky touch, add a pinch of smoked paprika to the seasoning.
- If you're not vegan, substitute regular butter for the vegan version.
- Feel free to experiment with other herbs like dill, tarragon, or thyme.
- Get creative with your sides! Rice pilaf, mashed potatoes, or a simple salad would all pair beautifully with these king oyster scallops.
With its delightful simplicity and delicious flavor, this recipe is sure to become a staple in your plant-based repertoire. So go ahead, dive into the world of "scallops" without the shell and embrace the magic of king oyster mushrooms!
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Tempura Oyster with Fiery Chilli Sauce
This recipe is a marriage of textures and tastes, where delicate oyster mushrooms cloaked in light tempura batter meet the fiery dance of a homemade chilli sauce. Prepare to tantalize your palate with this symphony of crunch and spice!
Ingredients:
For the Tempura:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup ice-cold water
- 1 egg, separated (yolk and white)
- Vegetable oil for frying
For the Oyster Mushrooms:
- 1 lb king oyster mushrooms or chanterelles, trimmed and torn into bite-sized pieces
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Chilli Sauce:
- 1 red chili pepper, finely chopped (adjust to your heat preference)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 cup water
- Pinch of cornstarch (optional)
Instructions:
1. Prepare the Tempura:
- In a bowl, whisk together the flour, cornstarch, baking powder, and salt.
- In a separate bowl, whisk the egg yolk and ice-cold water. Slowly add the wet ingredients to the dry, whisking continuously until just combined. Do not overmix, as this will make the batter tough.
- In a clean bowl, whip the egg white until stiff peaks form. Gently fold it into the batter until just incorporated.
2. Prep the Mushrooms:
- Toss the oyster mushrooms with cornstarch, salt, and pepper.
3. Fry the Mushrooms:
- Heat the oil in a deep fryer or Dutch oven to 350°F (175°C).
- Dip each mushroom in the batter, letting any excess drip off, and carefully drop it into the hot oil. Fry for 1-2 minutes, or until golden brown and crispy. Drain on paper towels.
4. Make the Chilli Sauce:
- In a small saucepan, combine the chopped chili pepper, garlic, soy sauce, rice vinegar, brown sugar, lime juice, and water. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- To thicken the sauce slightly, whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook for an additional minute.
5. Serve and Savor:
- Arrange the tempura-fried oyster mushrooms on a plate and drizzle with the fiery chilli sauce. Garnish with your favorite herbs like cilantro or lime wedges.
Tips:
- For a lighter batter, try substituting sparkling water for half of the ice-cold water.
- Don't overcrowd the pan when frying as it will lower the oil temperature and make the batter soggy.
- Adjust the spiciness of the chilli sauce to your preference.
- Pair this dish with steamed rice or a fresh salad for a complete meal.
Embrace the crunch of perfectly fried oyster mushrooms and the zesty kick of homemade chilli sauce. This vibrant recipe is a culinary adventure for your taste buds, guaranteed to leave you wanting more!
Smoky Mushroom Tacos with Capsicum & Red Onion Salsa: A fiesta of flavour!
These tacos are a vegetarian celebration, bursting with earthy, smoky mushrooms, a vibrant capsicum and red onion salsa, and all your favourite taco fixings. Get ready to tantalize your taste buds with this easy and healthy meal!
Ingredients:
For the Mushrooms:
- 1 lb of your choice of mushrooms sliced 1/2-inch thick or torn into bite sized pieces
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
For the Capsicum & Red Onion Salsa:
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp jalapeno pepper, minced (optional)
- Salt and pepper to taste
For the Tacos:
- 8 corn tortillas
- Avocado slices
- Chopped red cabbage
- Cilantro sprigs
- Lime wedges
- grated cheese
- Hot sauce (optional)
Instructions:
- Marinate the mushrooms: In a bowl, toss the sliced mushrooms with olive oil, paprika, cumin, chili powder, salt, and pepper. Let marinate for at least 15 minutes.
- Make the salsa: Combine the sliced capsicum, red onion, cilantro, lime juice, olive oil, and jalapeno (if using) in a bowl. Season with salt and pepper to taste. Set aside.
- Cook the mushrooms: Heat a skillet or grill pan over medium-high heat. Add the marinated mushrooms and cook for 5-7 minutes per side, or until tender and slightly charred.
- Warm the tortillas: Heat the tortillas in a dry skillet or microwave until pliable.
- Assemble the tacos: Fill each tortilla with cooked mushrooms, capsicum & red onion salsa, avocado slices, red cabbage, and cilantro sprigs. Drizzle with hot sauce (optional) and serve with lime wedges.
Tips:
- Feel free to substitute other types of mushrooms like oyster mushrooms or shiitakes.
- You can also grill the tortillas for a smoky flavor.
- Add cheese, sour cream, or your favorite taco toppings to customize your dish.
- Leftovers? The salsa is delicious on chips or as a condiment on sandwiches.
These smoky mushroom tacos are a flavor explosion in every bite, perfect for a quick and satisfying meal. So grab your tortillas and get ready to dive into this fiesta of textures and tastes!