You read that right—those are actually mushrooms, not scallops! Look for king trumpet mushrooms at your local Asian market; pick ones that are firm and have a bright white stem. This completely vegan dish is a knockout in the flavor department thanks to quickly seared mushrooms and the rich cashew cream sauce. Even if you’re not vegan, this dish is a real head turner. Serve it over pasta for a nice meatless meal.
2 Unit (8 oz.) king trumpet mushrooms
2 tablespoons olive oil, divided
1 tablespoon all-purpose flour
1 cup unsweetened cashew milk
3 garlic cloves, smashed
1 medium shallot, quartered
1 tarragon sprig, plus leaves for garnish
3/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper
Added sugars 0g
Calcium 4% DV
Potassium 9% DV
How to Make It
Cut each mushroom stem into 8 equal slices (about 1/2-inch each); set aside. Roughly chop mushroom tops; set aside.
Heat 1 tablespoon of the oil in a small saucepan over medium-high. Add flour; whisk until combined. Whisk in cashew milk until smooth and thickened. Remove from heat, and add chopped mushroom tops, garlic, shallot, tarragon sprig, and 1/8 teaspoon of the salt. Cover; let stand at room temperature for 10 minutes. Pour through a fine-mesh strainer; discard solids. Return sauce to saucepan, and cover to keep warm.
Heat remaining 1 tablespoon oil in a medium nonstick skillet over medium-high. Add half of the mushroom “scallops”; cook until tender and browned on both sides, about 2 minutes per side. Repeat with remaining mushrooms. Sprinkle with black pepper and remaining 1/4 teaspoon salt. Spread sauce on a platter, and top with mushroom scallops; garnish with tarragon leaves.
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