Vegan Maple Glazed King Oyster Mushroom "Scallops"
Vegan Maple Glazed King Oyster Mushroom "Scallops"
Servings 2 people
Ingredients
- 4 large King Oyster Mushrooms tops removed (save those for later) & sliced into about 1" pieces
- 1 tbsp Vegan Margarine
FOR THE MAPLE GLAZE:
- 2 tbsp Low Sodium Soy Sauce
- 3-4 tbsp Maple Syrup (use less or more, to taste)
- 2 tbsp Dijon Mustard
- 1 tbsp Apple Cider Vinegar
- Salt and Pepper to taste
- Red Pepper Flakes OPTIONAL, to taste
- Hot Sauce or Sriracha OPTIONAL, to taste
FOR SERVING/GARNISH:
- Wild and Brown Rice Blend
- Broccoli Florets
- Red Pepper Flakes
- Lemon Wedges
- Chopped Parsley
Instructions
PREPARE RICE and BROCCOLI first, as the mushrooms do not take long to cook!
TO PREPARE THE MUSHROOMS:
- Wipe clean if necessary and take off just enough under the top where you see gills. You want just the white stems (but you can certainly cook up the rest as I did). Slice into 1" rounds (they will shrink slightly when cooking).
- Add 1 tbsp of vegan margarine to a non-stick skillet and allow each side of the mushroom to cook for a few minutes, or until golden brown (see photos above).
TO PREPARE THE GLAZE:
- Whisk together the glaze ingredients and add to the pan once the mushrooms have browned. Allow to reduce and thicken.
FOR SERVING:
- Serve the mushroom scallops over rice and with a generous helping of broccoli florets. Garnish with lemon wedges, red pepper flakes and chopped fresh parsley. Enjoy!