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Home » Popular » Seafood Flavors » King Oyster Mushroom Cioppino

King Oyster Mushroom Cioppino

September 19, 201734 Comments

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King Oyster Mushroom Cioppino - A gourmet vegan stew made with King Oyster mushroom scallops and seasoned with lots of garlic and Old Bay! #cioppino #veganseafoodrecipes via @thiswifecooksKing Oyster Mushroom Cioppino - A gourmet vegan stew made with King Oyster mushroom scallops and seasoned with lots of garlic and Old Bay! #cioppino #veganseafoodrecipes via @thiswifecooksKing Oyster Mushroom Cioppino- A gourmet vegan stew made with King Oyster mushroom "scallops" and seasoned with lots of garlic and Old Bay! via @thiswifecooks

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 Mushroom Cioppino |A gourmet vegan stew made with King Oyster mushroom "scallops" and seasoned with lots of garlic and Old Bay!

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:

  • king oyster mushrooms
  • vegan butter
  • olive oil
  • celery
  • yellow onion
  • garlic
  • can of garbanzo beans
  • fresh tomatoes
  • vegetable broth
  • Old Bay seasoning
  • lemon juice
  • sea salt
  • ground black pepper
  • parsley

King Oyster Mushroom Cioppino |A gourmet vegan stew made with King Oyster mushroom "scallops" and seasoned with lots of garlic and Old Bay!

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!

King Oyster Mushroom Cioppino |A gourmet vegan stew made with King Oyster mushroom "scallops" and seasoned with lots of garlic and Old Bay!

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Hearts of Palm Lobster-Style Rolls - Super easy to make and bursting with all the flavor of a traditional lobster roll!

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Hearts of Palm Crab-Style Salad:

Hearts of Palm Crab-Style Salad - An easy recipe for a plant-based version of crab salad. Hearts of palm, crisp celery, red onions, black olives, and seasonings are combined with a creamy dressing for a salad that is ready in minutes. Perfect for a light lunch or snack:

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Vegan Crab Melts:

Vegan Crab Melts - Hearts of palm make a satisfying stand-in for crab in these plant-based and open-faced sandwiches perfect for a light dinner, lunch, or brunch. Shredded hearts of palm are combined with vegan mayo and cheddar cheese, celery, red onion, lemon juice, and seasonings then piled onto lightly toasted English muffins. Next, a quick trip under the broiler, just enough to melt the cheese, and these super easy melts are ready to serve. #crabmelts #veganseafoodrecipes #vegancrabmelts #veganbrunchrecipes #thiswifecooksrecipes #easyplantbaseddinner #heartsofpalmrecipes #vegancrabrecipes

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King Oyster Mushroom Cioppino |A gourmet vegan stew made with King Oyster mushroom "scallops" and seasoned with lots of garlic and Old Bay!

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
Print Pin Rate
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!

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

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Related Posts:

  • Vegan Crab Melts
    Vegan Crab Melts
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Filed Under: Comfort Food, Lunch & Dinner, Seafood Flavors, Soups, Chilis & Stews, Soups, Chilis, & Stews, Vegan, Vegetarian Tagged With: comfort food, soup, vegan

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Reader Interactions

Comments

  1. Shanda

    November 8, 2022 at 8:29 pm

    5 stars
    I enjoyed this recipe! The flavor was milder than I expected, but it was still tasty meal. I made a few changes: used three Roma tomatoes and added shredded kale. This is definitely a meal I will cook again in the near future. Thanks for an easy and tasty recipe!

    Reply
    • thiswifecooks

      November 8, 2022 at 9:12 pm

      Hi Shanda ~ Thanks so much for the feedback! I love your addition of shredded kale!

  2. Christine

    December 23, 2022 at 9:02 pm

    5 stars
    Lovely vegan recipe. Added another pack of king mushrooms, carrot, shallot, deglazed veg with white wine, some saffron threads, nori flakes for the sea taste. For my vegan daughter and friend to have Christmas Eve 7 fishes. Thank you so much for this recipe.

    Reply
    • thiswifecooks

      December 24, 2022 at 12:42 pm

      Hi Christine ~ Your additions sound delicious and I love that you’re serving the cioppino for Feast of the Seven Fishes! Merry Christmas!

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