Vegan Trumpet Mushroom “Scallops” With Tarragon Cashew Cream

Yield

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.

Ingredients

• 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

Nutritional Information

• 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

Step 1

Cut each mushroom stem into 8 equal slices (about 1/2-inch each); set aside. Roughly chop mushroom tops; set aside.

Step 2

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.

Step 3

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.