King Oyster Mushroom Cioppino
32 Ingredients | 55 minutes
The Italian-American cioppino stew traditionally made with fish gets a plant-based makeover that's sure to satisfy! King Oyster mushrooms, which resemble scallops in size and texture, are seared and added to a hearty and fragrant stew packed with vegetables and protein, seasoned with lots of garlic and Old Bay.
Round out the meal with toasted ciabatta bread topped with saffron aioli and a glass of crisp white wine for an easy, gourmet-quality meal at home!
Author: Holly Gray
- king oyster mushrooms vegan butter olive oil celery yellow onion garlic 1 can of garbanzo beans fresh tomato vegetable stock Old Bay herb lemon juice sea salt ground black pepper parsley 3 tbsp vegan mayonnaise 1 tbsp vegan butter (softened) 1 clove minced garlic 1/8 tsp. saffron threads
- 227 grams king oyster mushrooms (stems cut into 1 1/2" thick rounds) 1 tablespoon vegan butter 1 tablespoon olive oil 30 grams celery (thinly sliced) 40 grams yellow onion (cut into small cubes) 4 cloves garlic (sliced) 425 grams garbanzo beans (rinsed and drained) 4 Roma tomatoes (diced) 355 ml vegetable stock 1 teaspoon Old Bay seasoning 59 ml lemon juice salt (to taste) ground black pepper (to taste) 2 tablespoons fresh parsley chopped (and divided)
PREPARATION
STEP ONE: Prepare the mushrooms. Place the mushroom rounds in a medium bowl of hot water. Soak for 5 minutes, drain and pat dry.
STEP TWO: Cook the mushrooms. Add vegan butter to a large skillet over medium heat. When the butter has melted, add the mushrooms and cook for 3-4 minutes, until browned. Flip them over and cook the other side for another 3-4 minutes, until browned. Remove from heat and cover to keep warm.
STEP THREE: Place olive oil in a large saucepan over medium heat. Add celery and onion and cook for 3-5 minutes, stirring frequently, until soft. Add garlic and cook for 1 minute.
STEP FOUR: Add the garbanzo beans, Roma tomatoes, vegetable stock and Old Bay seasoning. Reduce the heat to low and simmer for 15 minutes. Stir in lemon juice and 1 tablespoon chopped parsley and season with salt and ground black pepper.
To serve:
Spoon the cioppino into shallow bowls and top with the mushroom "scallops". Sprinkle with the remaining parsley.
Full recipe HERE:
