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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!
5 from 2 votes
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Author: Holly Gray

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.
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