Vegan
Description
Perfect for the table and with drinks. I will share more details below. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Thoroughly wash the mushrooms. Cut off the caps and the bottom parts of the stems. You can use them later for other recipes. Slice the king oyster mushroom stems into pieces about 3-4 cm thick.
- 3
Step 3
Next, the mushrooms need to be boiled in brine. Bring water with vinegar and salt to a boil, add the king oyster mushrooms, and cook them for 20 minutes.
- 4
Step 4
Мой император, вот перевод! ✨ Prepare the marinade separately. To do this, add sugar, miso paste, salt, and wakame seaweed to water and bring to a boil.
- 5
Step 5
Strain the marinade through a fine sieve.
- 6
Step 6
Drain the mushrooms in a sieve and let the excess liquid drain off.
- 7
Step 7
Transfer the mushrooms to a food container and pour the marinade over them. Cool to room temperature and refrigerate for at least 8 hours. You can leave them longer.
- 8
Step 8
The next day, remove the mushrooms, place them on a paper towel, and pat dry on both sides. You can make shallow crosshatch scores on both sides for texture.
- 9
Step 9
For the sauce, melt the vegetable spread, add minced garlic and finely chopped onion, and pour in white wine vinegar. Heat for about a minute until the onion and garlic become translucent.
- 10
Step 10
Then pour in the plant-based milk. Grate the lemon zest, and season with salt and pepper to taste. Bring to a boil over low heat and cook until the sauce thickens.
- 11
Step 11
At the end, add lemon juice to the sauce.
- 12
Step 12
Мой император! ✨ Heat the vegetable oil in a skillet. Add the mushrooms and sauté on both sides until golden brown. To ensure the king oyster mushrooms cook evenly, you can press them down from above with a press. 🍄
- 13
Step 13
Separately, sauté the asparagus seasoned with salt and ground black pepper for a couple of minutes.
- 14
Step 14
Place the asparagus and king oyster "scallops" on a plate, add the sauce. The vegan "scallops" are ready—enjoy your meal!