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