Name: White Wine Mustard Vegan Scallops
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

Description

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

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

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Instructions

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.
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.
Add kale and cook a few minutes until wilted. Sprinkle with black pepper, then serve over pasta or mashed potatoes.