Mushroom Scallops

Mushroom scallops are a delightful vegan twist on a classic seafood dish, featuring large King oyster mushrooms that mimic the texture and flavor of scallops. Sautéed to perfection with garlic, herbs, and a splash of white wine, they offer a savory and satisfying experience for plant-based diners.

Ingredients

• King oyster mushrooms - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• White wine - 50 ml
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegan butter - 1 tablespoon
• Cooked quinoa - 150 grams (for serving)

Steps

1. Clean the King oyster mushrooms and slice them into thick rounds, about 2-3 cm each.
2. Heat the olive oil in a skillet over medium heat and add the sliced mushrooms, cooking for about 4-5 minutes on each side until golden brown.
3. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
4. Pour in the white wine and lemon juice, and let it simmer for 2-3 minutes until slightly reduced.
5. Stir in the vegan butter, salt, black pepper, and chopped parsley, mixing well to coat the mushrooms.
6. Serve the mushroom scallops over a bed of cooked quinoa, garnishing with additional parsley if desired.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from mushrooms, supporting immune health.
• High in fiber and protein, promoting digestive health and satiety.

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