King Oyster Mushroom Scallops with Sweet Potato Puree

A delightful dish of King Oyster Mushroom Scallops served with a rich Sweet Potato Puree. A perfect blend of flavors and textures for a unique dining experience.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by peeling and chopping the sweet potato. Add it to a pot of water and bring to a boil. Cook for about 30 minutes until the potatoes are tender when poked with a fork. Drain the water.

Step 2

In a small saucepan on low heat, add the oat milk and vegan butter. Cook for a few minutes until the butter is melted. Be careful not to boil the milk.

Step 3

Add the cooked sweet potato, milk and butter mixture, garlic confit, and salt to a blender. Blend on low speed until the mixture is perfectly smooth.

Step 4

For the mushroom scallops, combine the vegetable stock, nori sheet, tamari, sugar, and miso paste in a pot and bring to a soft boil.

Step 5

Cut the mushroom stem into 1 cm length pieces, aiming for 3 pieces per mushroom. Score small squares on each side with a sharp knife for a scallop-like appearance. Boil the mushrooms in the broth for 15 minutes, then drain.

Step 6

In a pan on medium heat, add the vegan butter and mushroom scallops. Cook for 3 to 4 minutes on each side until slightly golden. Add the capers 2 minutes before the end of the cooking time.

Step 7

Serve the mushroom scallops on the sweet potato mash, and drizzle the melted butter over the scallops. Enjoy your gourmet vegan meal!

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