Seared Mushroom Scallops with Udon
Ingredients
- 3 large King Oyster Mushrooms sliced into 1 1/2 inch rounds
- 2 Green Onions sliced
- 2 individual servings of fresh Udon (300 g)
- 1 cup (237 ml) warm water
- pinch of Salt
- 2 inch piece of Kombu Seaweed
- 1/2 Tbsp (7.5 ml) Avocado Oil
- 1/2 Tbsp (7.5 g) Vegan Butter
- Sesame Seeds for garnish
Umami sauce
- 1 Tbsp (15 ml) Vegan Oyster Sauce
- 1 Tbsp (15 ml) Light Soy Sauce or Tamari
- 2 tsp (10 ml) Rice Vinegar
- 2 tsp (10 ml) Mirin
- 2 tsp (10 ml) Toasted Sesame Oil
- 2 tsp (10 g) Sugar
- 1 tsp (5 g) Miso Paste
- 1 Tbsp (15 ml) Water
Preparation
Add the warm water to a bowl along with the salt and kombu. Set aside for 5 to 10 minutes.
Mix together all of the ingredients for the sauce and set aside.
Cook the udon noodles according to package directions. Rinse in cool water to stop from cooking and set aside.
After slicing the mushrooms into 1 1/2 inch rounds use a small knife to score each side with two sets of diagonal lines.
Heat a large sauté pan on medium high heat. Add the oil and butter to the pan and heat until melted together.
Dip each mushroom in the ocean water until fully submersed and then add it to the pan. Let them cook for 2 minutes. Brush the side of the mushrooms that’s not touching the pan with a bit of the umami sauce and flip. Cook for another minute before flipping again. Brush the cooked side with sauce and flip back for another 30 to 45 seconds.
Remove the cooked mushrooms from the pan and set aside. Turn the heat down to medium and add in the white parts of the green onion along with the umami sauce. Cook down for a minute before tossing in the cooked udon noodles. Mix well and serve with the cooked scallop mushrooms.
Garnish with the green parts of the green onions and sesame seeds.
