Mushroom Scallops

Mushroom Scallops are a delightful vegan twist on a classic seafood dish, featuring succulent king oyster mushrooms that mimic the texture of scallops. Tossed in a savory soy-ginger sauce, this dish brings the umami flavors of the sea to your table.

Ingredients

• King oyster mushrooms - 200 grams
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Green onions - 2, chopped
• Cornstarch - 1 tablespoon
• Vegetable broth - 100 ml
• Lemon juice - 1 tablespoon
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Clean the king oyster mushrooms and slice them into thick scallop-like rounds.
2. In a bowl, combine soy sauce, sesame oil, grated ginger, minced garlic, and black pepper to create the marinade.
3. Add the mushroom slices to the marinade and let them marinate for 15 minutes.
4. Heat a non-stick skillet over medium heat and add the marinated mushrooms, reserving the marinade.
5. Cook the mushrooms for about 5 minutes on each side until golden brown and slightly crispy.
6. In a separate bowl, mix cornstarch with vegetable broth until smooth, then add it to the skillet with the reserved marinade.
7. Stir well and let the sauce thicken for about 3-4 minutes.
8. Once thickened, remove from heat and drizzle with lemon juice.
9. Serve immediately, garnished with chopped green onions and fresh parsley.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 16 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, promoting overall health.
• Low in calories, making it a great option for weight management.

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