King Oyster Mushroom Scallops
Did someone say scallops??
Forget the fish and get all the awesome health benefits of these big 'shrooms instead. The broth infuses in, and the searing at the end adds the bit of crispiness that scallops are knows for. These are fantastic!
Ingredients
Setup
Marinade
2 cups vegetable broth
1 cup coconut aminos
1 teaspoon white miso paste
4 slices fresh ginger root
6-8 garlic cloves, cut in half
1 large piece of nori, shredded by hand
6 oyster mushrooms, cut to 3/4" thickness rounds
Directions
Whisk the marinade ingredients together and transfer to a sealable bag.
Slice the mushrooms to about 1 ½” thickness, not using either ends. Score the surface of each cut mushroom cross-wise. Add the mushrooms to the marinade in the bag and allow to chill in fridge for a few hours. I sometimes allow to marinate overnight.
Heat a skillet to a high heat, add the mushrooms – do not crowd them, you’ll have to work in batches – add a little bit of broth. Bring the heat down to a medium-high-heat and as the mushrooms sear and caramelize a bit, you can transfer those to a serving dish. Add broth as necessary to skillet as to not burn. Serve right away or keep warm in oven.
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