Vegan Trumpet Mushroom “Scallops” With Tarragon Cashew Cream
Serves 4 (serving size: 4 “scallops”, 1/4 cup sauce)
You read that right—those are actually mushrooms, not scallops! Look for king trumpet mushrooms at your local Asian market; pick ones that are firm and have a bright white stem. This completely vegan dish is a knockout in the flavor department thanks to quickly seared mushrooms and the rich cashew cream sauce. Even if you’re not vegan, this dish is a real head turner. Serve it over pasta for a nice meatless meal.
- 2 (8 oz.) king trumpet mushrooms
- 2 tablespoons olive oil, divided
- 1 tablespoon all-purpose flour
- 1 cup unsweetened cashew milk
- 3 garlic cloves, smashed
- 1 medium shallot, quartered
- 1 tarragon sprig, plus leaves for garnish
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- Calories 112
- Fat 8g
- Satfat 1g
- Unsatfat 6g
- Protein 4g
- Carbohydrate 8g
- Fiber 2g
- Sugars 3g
- Added sugars 0g
- Sodium 389mg
- Calcium 4% DV
- Potassium 9% DV
How to Make It
Cut each mushroom stem into 8 equal slices (about 1/2-inch each); set aside. Roughly chop mushroom tops; set aside.
Heat 1 tablespoon of the oil in a small saucepan over medium-high. Add flour; whisk until combined. Whisk in cashew milk until smooth and thickened. Remove from heat, and add chopped mushroom tops, garlic, shallot, tarragon sprig, and 1/8 teaspoon of the salt. Cover; let stand at room temperature for 10 minutes. Pour through a fine-mesh strainer; discard solids. Return sauce to saucepan, and cover to keep warm.
Heat remaining 1 tablespoon oil in a medium nonstick skillet over medium-high. Add half of the mushroom “scallops”; cook until tender and browned on both sides, about 2 minutes per side. Repeat with remaining mushrooms. Sprinkle with black pepper and remaining 1/4 teaspoon salt. Spread sauce on a platter, and top with mushroom scallops; garnish with tarragon leaves.