King Oyster Mushroom Cioppino
Cioppino – the Italian-American 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!
To make the saffron aioli, 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.
- 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
- 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 an 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.
Recipe adapted from Purple Carrot.