Vegetarian King Trumpet Mushroom “scallops” White Wine, Butter & Cilantro Miso Reduction- Recipe
So I’ve seen a few of these “hacks” and decided to take a thought-out asian spin on these. They do take a little time and effort to make them taste and feel more like scallops.
First I made a thick miso and butter broth, reduced it down, and braised my mushrooms in it which really brought out a nice umami flavor since the mushrooms absorb so much flavor.
Then dredging them in a little rice flour and pan searing them in a cast iron skillet produced a nice brown, caramelized edge.
I further reduced down the miso broth and added some chopped cilantro and drizzled it on top of the “scallops”... mmmm
The mushroom texture was chewy and dense like scallops and the butter wine sauce was perfection.
Tip: For me boiling them or just frying them wasn’t the same. I’d definitely recommend boiling them to get them fully cooked through with that nice rubbery texture then fry them to give them that full flavorful umami crisp!
INGREDIENTS
5-6 big king trumpet mushrooms (cut off ends and tops, rinse and drain)
2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced
Pinch of crushed red pepper
3/4 cup white wine
1 cup water
2 tbs miso paste (I used 1tbs white, 1 tbs red miso paste)
4 tbs butter
Pinch of black pepper
1/8 cup rice flour spread on a plate for scallop dipping/drenching
2 tbs light olive oil or a neutral oil (vegetable, grape seed oil…)
Fresh Cilantro (1 bunch)- 1/8 cup chopped fresh cilantro
PREPARATION
1. Heat small pot to medium heat and add oil
2. Add the minced garlic and red pepper and let sizzle for 30 seconds (do not them get brown).
3. Add sugar, wine, butter, water, miso paste, butter put on lid and let reduce and simmer
MEANWHILE:
1 cut scallops in one - 1.5”
2. Take a knife and cut/score the tops of the scallops in a cross hatch direction ##
3. Set mushrooms into miso broth and let simmer scallops for 5-10 min in broth until cooked through
4. Remove scallops, drain from broth, pat dry with paper towels
5. Crack fresh black pepper to both sides of mushrooms
5. Dredge both sides lightly in rice flower (you don’t need to get the sides in flour, we just want to use it to the tops and bottoms for a nice burnt looking edge to the tops)
In separate cast iron skillet:
1. Skillet: add neutral oil on high then add mushrooms and brown both sides.
2. Remove from skillet
3. Transfer back into miso broth and let simmer for a minute or two just so they get rehydrated some.
4. Then transfer and plate scallops
FINAL MISO GLAZE
1. Cook down miso broth on simmer for a few minutes (make sure most of the wine cooked down, it should taste too “winey”
2. Add your chopped cilantro and a little fresh black pepper
3. Pour miso/cilantro glaze on top of your scallops!