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White Wine Mustard Vegan Scallops

WOAH. Are you doing a double take at this photo? These vegan “scallops” are pretty convincing right?! Don’t worry, these little buddies did not come from the ocean- vegans and people with shellfish allergies (mom) rejoice! These are made form King Oyster mushrooms. Which happen to be one of my favourite mushrooms because of how versatile they are!

But how do they taste?

Now, don’t get me wrong. I’m not saying these taste like scallops. I actually have no idea what scallops taste like! I think I was meant to be vegan honestly… I’ve tried one type of shellfish ONCE in my life, and that’s it. It always grossed me out too much! Living in Nova Scotia, one of the most seafood-heavy provinces in Canada, its kind of weird that I had such an aversion to most seafood, even from a young age. Pair that with my mom’s shellfish allergy and… yeah I’ve never had a real scallop. So, I can’t vouch for these mushrooms in that regard. However, they LOOK look and (from what I gather) have a similar texture to scallops. So, we’re going to roll with it.

Especially because I paired them with this AMAZING white wine mustard sauce. And some greens, because *health*. I can see myself serving this dish over pasta, but I opted for my creamy garlic thyme mashed potatoes first because I was craving mashed potatoes. But trust me, some buttered up fettuccine would be divine with this dish as well!

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White Wine Mustard Vegan Scallops


  • Author: Liv B
  • Yield: 2 servings 1x

Description

Vegan mushroom “scallops” in a creamy white wine mustard sauce. Amazing served with my garlic thyme mashed potatoes.


Scale

Ingredients

  • 240g King Oyster mushrooms, cut into rounds & scored (see photo below) *discard tops
  • 2 tbsp vegan butter
  • 1 shallot or 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc
  • 1 cup full fat coconut milk
  • 2 tbsp smooth dijon mustard
  • 1 tbsp maple syrup
  • pinch of salt
  • 1 cup kale, washed and chopped

Instructions

  1. To a large frying pan on medium-high heat, add vegan butter. When sizzling, add mushroom rounds, onion and garlic and sear mushrooms about 5 minutes per side or until golden brown.
  2. Add white wine and cook 3 minutes, until mostly absorbed. Add coconut milk, Dijon Mustard, maple syrup, salt and stir to combine. Simmer on medium heat until sightly thickened.
  3. Add kale and cook a few minutes until wilted. Sprinkle with black pepper, then serve over pasta or mashed potatoes.

CategoriesEntrees

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