Vegan Scallops, made with king oyster mushrooms served with fennel and onions in a cream and caper sauce.
Vegan Scallops with Fennel in a Cream and Caper Sauce
Vegan Scallops made with king oyster mushrooms served with fennel and onions in a cream and caper sauce.
- 4 king oyster mushrooms
- 2 tablespoon tamari
- 2 tablespoon vegan fish sauce or Worcestershire sauce
- ½ cup boiling water
- 2 tablespoon olive oil
Fennel and Onions
- 1 tablespoon olive oil
- 30 g butter
- 2 bulb fennel sliced
- 2 white onion sliced
- 1 cup white wine
- ½ cup frozen green peas
Cream and Caper Sauce
- ½ tablespoon olive oil
- 10 g butter
- 1 shallot finely diced
- 150 ml vegan white wine
- 200 ml vegan cream
- pinch white pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- Sprig of Parsley finely chopped
- Juice of half a lemon
- 2 tablespoons capers
- Clean the mushrooms to remove any dirt. Cut them into 2cm high cylinders roughly the same size as a scallop. The caps are not used but can be kept for a different recipe or frozen to be used to make a stock later.
- Place the mushrooms in a bowl then pour over the tamari, vegan fish sauce and the boiling water. Cover the bowl and let the mushrooms sit for 15 minutes.
- Meanwhile heat 1 tablespoon of olive oil in a pan over medium-low heat. Once hot add the butter and sliced fennel, stir to melt the butter and coat the fennel. Cook slowly until the fennel is beginning to soften, around 8 minutes. Now add the sliced onion and continue to cook until the fennel and onion are both soft, around 6 minutes.
- Add the white wine and continue to cook until almost all the wine has cooked off, around 6 minutes. Add the green peas and cook for a further 2 minutes until the peas are defrosted and bright green. Turn off the heat.
- Meanwhile, start making the sauce. Heat ½ tablespoon olive oil in a pan over medium-low heat. Once hot add the butter. Wait until the butter has melted then add the finely diced shallot. Cook gently until the shallot is soft, around 4 minutes. Add the white wine and simmer gently until the liquid has reduced by half, around 6 minutes.
- Next add the vegan cream, white pepper, Dijon mustard and lemon zest. Stir to combine everything bring to a gentle simmer and cook until thickened slightly, around 4 minutes.
- Add the rest of the sauce ingredients, parsley, lemon juice and capers. Mix well and turn off the heat. Cover the pan with the sauce and let sit while cooking the rest of the dish.
- The mushrooms should now have been in the water for 15 minutes. Remove them from the liquid and drain. Using a sharp knife carefully score a criss-cross pattern on the top and bottom of each slice of mushroom. This will help the mushrooms have more crispy edges while cooking.
- Heat 2 tablespoon of olive oil in a frying pan over medium-high heat. Once hot add the mushrooms, flat side down. Cook on each side until golden brown and crispy along the edges.
- The mushrooms should be crispy on the outside and moist in the middle.
- Heat through the fennel mixture and the sauce before serving.