King Oyster Mushroom Scallops

Recipe: King Oyster Mushroom “Scallops”

This is an easy dish that is sure to impress. King oyster mushroom stems are an excellent vegetarian replacement for scallops. They have a very succulent, meaty texture and are especially tasty when seared and served with a light lemon white wine sauce. A smooth and creamy cauliflower puree and a bit of garlicky spinach complete this fancy appetizer. Spinach, one of my top ten beauty foods, is also an excellent source of lutein, an antioxidant that helps keep eyes and skin healthy.

 

 

Ingredients:

For the mushroom “scallops”:
8 king oyster mushrooms, gently washed
Pinch salt
Pinch pepper
1 tablespoon extra virgin olive oil

For the cauliflower puree:
1⁄2 large head cauliflower, steamed until soft
1⁄2 cup unsweetened almond milk
1⁄2 teaspoon salt
Pinch pepper

For the sautéed spinach:
1 teaspoon extra virgin olive oil
1 clove garlic, minced
1 10 oz bag fresh spinach
Pinch salt

For the white wine lemon sauce:
1⁄2 cup white wine
1⁄2 cup vegetable broth
1 tablespoon lemon juice

Instructions:

Remove the tops of the mushrooms and reserve for another use. Slice the stems into crosswise sections about 2 inches thick. Toss the mushroom stem pieces with a pinch of salt and pepper. Heat up the olive oil over medium-high heat in a large pan. Place the mushroom stems in the pan in one layer and let sit for about 1 minute, until golden brown and “seared” on one side. Flip the mushrooms and sear on the other side for another minute. Remove the mushrooms from the pan and set aside.

In a bowl, combine cauliflower, almond milk, salt, and pepper. Puree with an immersion blender until smooth. Set aside.

In a medium-sized pan, heat olive oil over medium-low heat. Sauté garlic for about 30 seconds and then add in spinach and cook until wilted. Season with a pinch of salt and set aside.

In a small pan, add wine and vegetable broth and simmer over medium heat for 5-8 minutes, until the sauce has reduced in volume by about half. Remove from heat and stir in the lemon juice.

On each plate, place a few spoonfuls of cauliflower puree, a few spoonfuls of spinach, and a few mushroom “scallops”. Drizzle everything with a few spoonfuls of sauce.

Yields: 4 servings

Per serving: 120.55 calories, 4.87 g protein, 10.47 g carbohydrates, 4.62 g fiber, 2.57 g sugars, 5.47 g fat, 0.82 g saturated fat, 0 g trans fat, 0 mg cholesterol, 715 mg sodium, 117.74 mg calcium, 0.02 g omega-3 fats, 6748 IU vitamin A, 72.36 mg vitamin C, 1.35 mg vitamin E, 3.16 mg iron, 0.53 mg zinc

Lisa Drayer, M.A., R.D.,
is the author of THE BEAUTY DIET and STRONG, SLIM, and 30! For more of Lisa’s Beauty Bites, visit www.lisadrayer.com.

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