Vegan Miso “Scallops” Ⓥ

Ingredients:

• 6 king oyster mushrooms
• For the Miso Soy Marinade:

• 4 tsp ginger (minced)
• 5 cloves garlic (minced)
• 3 tbsp white miso paste
• 1/2 cup tamari or soy sauce
• 1/4 cup of rice vinegar
• 4 tsp sesame oil
• 3 tablespoon sugar

To Pan Sear:

• 2-3 tbsp olive oil 
• 2-3 tbsp vegan butter
• 5 cloves garlic, minced
• Optional garnishes:
• 2 scallions, diced
• 1 tbsp white sesame seeds (optional)

METHOD:

• Wash mushrooms by using a damp paper towel & then slice them into 1 inch thick rounds with a criss-cross pattern on the top and bottom of each.
• Whisk together the miso paste, tamari/soy sauce, sesame oil, sugar, rice vinegar, ginger, & garlic. Pour the marinade over the sliced mushrooms and let it sit for at least 15 minutes up to an hour. Flip them half way through marinating.
• Heat up a pan & add the olive oil & vegan butter. Add the mushroom rounds & cook them flipping half way through until lightly seared on each side. I cooked mine in two batches so it wouldn’t crowd the pan. Once they are cooked, add the minced garlic to the pan & sauté it for 30 seconds.
• Garnish with scallions & sesame seeds.
• Serve with rice, or potatoes & greens.