King Oyster Mushroom Cioppino

King Oyster Mushroom Cioppino ~

The Italian-American cioppino stew traditionally made with fish is getting a plant-based makeover that is sure to satisfy!

King Oyster mushrooms, with their remarkably similar size and texture to scallops are seared and added to a hearty and fragrant, vegetable-rich and protein-packed, stew seasoned with lots of garlic and Old Bay.

Round out the meal with toasted ciabatta bread smeared with saffron aioli and a glass of crisp white wine for an easy, gourmet-quality meal at home!

Ingredients for King Oyster Mushroom Cioppino:

You will need:

• 1/2 pound king oyster mushrooms
• 1 tablespoon vegan butter
• 1 tablespoon olive oil
• 1/4 cup celery, chopped
• 1/4 cup yellow onion, finely chopped
• 4 cloves garlic, thinly sliced
• 1 (15-ounce) can garbanzo beans, rinsed and drained
• 4 fresh Roma tomatoes, diced
• 1 1/2 cup vegetable broth
• 1 teaspoon Old Bay seasoning
• 1/4 cup lemon juice
• salt, to taste
• ground black pepper, to taste
• 2 tablespoons parsley, chopped 
  

How to make King Oyster Cioppino:

STEP ONE: Prep the mushrooms. Place mushroom rounds in a medium-size bowl filled with hot water. Soak 5 minutes then drain and pat dry.

STEP TWO: Cook the mushrooms. To a large skillet over medium-high heat, add vegan butter. When butter is melted, add mushrooms and cook 3-4 minutes, until browned. Flip and cook the other side another 3-4 minutes, until browned. Remove from heat and cover to keep warm.

STEP THREE: To a large pot over medium-high heat, add olive oil. Add celery and onion and cook 3-5 minutes, stirring frequently, until softened. Add garlic and cook 1 minute.

STEP FOUR: Add garbanzo beans, Roma tomatoes, vegetable broth, and Old Bay seasoning. Reduce heat to low and simmer 15 minutes. Stir in lemon juice and 1 tablespoon chopped parsley.Adjust seasoning to taste with salt and ground black pepper.

To serve:

Ladle the cioppino into shallow bowls and top with the mushroom “scallops”. Sprinkle with remaining parsley.

What to Serve with King Oyster Mushroom Cioppino

Since this stew has a lot of robust flavors on its own, I find that a simple side of toasted ciabatta bread spread with homemade saffron aioli pairs nicely.

To make the saffron aioli:

In a small mixing bowl, stir together these four ingredients, and it’s ready to go:

• 3 tablespoons vegan mayonnaise
• 1 tablespoon softened vegan butter
• 1 clove minced garlic
• 1/8 teaspoon saffron threads.

Enjoy!

More plant-based recipes to satisfy a seafood craving:

Hearts of Palm Lobster Rolls:

Hearts of Palm Lobster Rolls

Hearts of Palm Crab-Style Salad:

Hearts of Palm Crab-Style Salad

Vegan Crab Melts:

Vegan Crab Melts

King Oyster Scallop Cioppino

A gourmet-quality vegan stew made with King Oyster mushroom "scallops" and seasoned with lots of garlic and Old Bay!

4.93 from 13 votes

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Author: Holly Gray

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Ingredients

• 1/2 pound king oyster mushrooms stalks cut into 1 1/2" thick rounds
• 1 tablespoon vegan butter
• 1 tablespoon olive oil
• 1/4 cup celery thin sliced
• 1/4 cup yellow onion small diced
• 4 cloves garlic thin sliced
• 1 - 15- ounce can garbanzo beans rinsed and drained
• 4 Roma tomatoes diced
• 1 1/2 cups vegetable broth
• 1 teaspoon Old Bay seasoning
• 1/4 cup lemon juice
• salt to taste
• ground black pepper to taste
• 2 tablespoons fresh parsley chopped and divided

Instructions

• Place mushroom rounds in a medium size bowl filled with hot water. Soak 5 minutes then drain and pat dry.
• To a large skillet over medium high heat, add vegan butter. When butter is melted, add mushrooms and cook 3-4 minutes, until browned. Flip and cook the other side another 3-4 minutes, until browned. Remove from heat and cover to keep warm.
• To a large pot over medium high heat, add olive oil. Add celery and onion and cook 3-5 minutes, stirring frequently, until softened. Add garlic and cook 1 minute.
• Add garbanzo beans, Roma tomatoes, vegetable broth, and Old Bay seasoning. Reduce heat to low and simmer 15 minutes. Stir in lemon juice and 1 tablespoon chopped parsley. Adjust seasoning to taste with salt and ground black pepper.
• To serve, ladle the cioppino into shallow bowls and top with the mushroom "scallops". Sprinkle with remaining parsley.

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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