Seared Mushroom Scallops with Udon

Seared Mushroom Scallops with Udon

Who says you can’t enjoy a variety of foods eating Plant Based or Vegan? These Mushrooms have the same tenderness, are juicy and so full of flavor much like Scallops but without any cruelty! They are so simple to make and served with deliciously chewy Udon Noodles bathed in a rich Umami Sauce.

Serves 2

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Ingredients

3 large King Oyster Mushrooms sliced into 1 1/2 “ rounds

2 Green Onions sliced

2 individual servings of fresh Udon (300 g) Found in the refrigerated section of your Asian market

1 cup (237 ml) warm water

pinch of Salt

2” piece of Kombu Seaweed

1/2 Tbsp (7.5 ml) Avocado Oil

1/2 Tbsp (7.5 g) Vegan Butter

Sesame Seeds for garnish

Umami Sauce

1 Tbsp (15 ml) Vegan Oyster Sauce

1 Tbsp (15 ml) Light Soy Sauce or Tamari

2 tsp (10 ml) of Rice Vinegar

2 tsp (10 ml) of Mirin

2 tsp (10 ml) of Toasted Sesame Oil

2 tsp (10 g) of Sugar

1 tsp (5 g) Miso Paste ( I use Cold Mountain Miso)

1 Tbsp (15 ml) Water

Directions

1. Add the warm water to a bowl along with the salt and kombu. Set aside for 5 -10 minutes. Quickly submerging the mushrooms in this solution before cooking will help give them a mild oceany flavor.

2. Mix together all of the ingredients for the sauce and set aside.

3. Cook the udon noodles according to package directions. Rinse in cool water to stop from cooking and set aside.

4.After slicing the mushrooms into 1 1/2” rounds use a small knife to score each side with two sets of diagonal lines (like sear marks from a grill)

5. Heat a large sauté pan on med high heat. Add the oil and butter to the pan and heat until melted together.

6. Dip each mushroom in the “ocean” water until fully submersed and then add it to the pan. Let them cook for 2 minutes. Brush the side of the mushrooms that’s not touching the pan with a bit of the umami sauce and flip. Cook for another minute before flipping again. Brush the cooked side with sauce and flip back for another 30 - 45 seconds.

7. Remove the cooked mushrooms from the pan and set aside. Turn the heat down to med and add in the white parts of the green onion along with the umami sauce. Cook down for a minute before tossing in the cooked udon noodles. Mix well and serve with the cooked scallop mushrooms.

8. Garnish with the green parts of the green onions and sesame seeds.