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Vegan Mushroom Scallops

July 16, 2019

Vegan Mushroom Scallops

Check out this creative use of Yummy Tummy from one of our followers: 
“Summer squash “bacon” wrapped mushroom “scallops”. 

I marinated the thin squash slices in liquid smoke and other seasoning then air fried it until almost crisp. Mushrooms were simmered in Yummy Tummy @beyond_broth with miso and kombu then pan fried in some vegan fish sauce to really pack in the flavor.” 

Ingredients 

* 2 King Oyster mushroom stems, cut into scallop-sized slices

* 1 packet Yummy Tummy

* 2 cups water

* 1-2 sheets kombu seaweed 

* 2 Tbsp miso paste

Method:

  1. Bring water, Yummy Tummy, and kombu to a boil, then add mushroom slices and let simmer on low heat for 20 minutes. Turn off heat and stir in the miso.
  2. Transfer mushrooms to pan with a spoonful of the broth and pan-fry until browned on each side 
  3. Serve immediately (and save the rest of the broth for a delicious miso soup!)

 

 

 




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