King Oyster Mushroom Scallops in Vegan Cream Sauce

King Oyster Mushroom Scallops and Vegan Cream Sauce Recipe

King oyster mushrooms are amazingly versatile fungi; and their large meaty stalks make the perfect vegan alternative to scallops. These butter garlic king oyster mushroom “scallops” would be great on their own as a side dish, but taste fantastic in this healthy cauliflower cream sauce as well. My kids love “Creamy Cashew Pasta” which is a fantastic vegan friendly cheesy cream sauce, but I wanted to add some veggies to their favourite sauce, and snuck some cauliflower into the sauce before adding it to this dish – they loved it! I separated some of the sauce before adding it to the pan, to heat up separately for my picky eater, to avoid to strong of a garlic flavour, but the rest of us enjoyed the garlic butter cream sauce along with the mushrooms, on pasta. To keep this meal gluten-free, simply serve it over your favourite gluten-free pasta.

The Home Baked Vegan’s King Oyster Mushroom “Scallops” in Creamy Cauliflower Sauce is:

Vegan
Egg-Free
Dairy-Free
Soy-Free Optional (use soy-free vegan butter) 
Gluten Free
Refined Sugar Free

Here is the recipe for The Home Baked Vegan’s King Oyster Mushroom “scallops” with Cauliflower Cream Sauce:

Ingredients:

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1/3 Cup Vegan Butter
4 Garlic Cloves

3-4 King Oyster Mushrooms

1/2 Cup Cashews

1 Cup Riced Cauliflower

1 Cup Water

1 tsp Salt

1/3 tsp Garlic Powder

1 Tbsp Lemon Juice

1/4 Cup Nutritional Yeast

1/4 Cup Parsley, chopped


Method:

Blend together the cashews, cauliflower, water, salt, garlic powder, lemon juice and nutritional yeast, until smooth. Set aside. 

Mince the garlic and slice the king oyster mushrooms into 1/2” thick circles.

In a medium skillet, heat the butter and garlic over low heat. 

Once the butter is melted, add the mushroom slices to the pan and cook for 5 minutes.

Flip the mushrooms over and cook for an additional 5 minutes.

Increase the heat to high, and cook the mushrooms for 2-3 minutes on each side. 

Stir in the cream sauce and parsley and bring to a simmer. Reduce heat and cook on low for 2-3 minutes until sauce is thickened slightly, and serve over pasta.

Enjoy!

Yield: 4

Author: Alexandra Tugade | The Home Baked Vegan
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King Oyster Mushroom Scallops in Vegan Cream Sauce

King Oyster Mushroom Scallops in Vegan Cream Sauce

Prep time: 5 MCook time: 15 MTotal time: 20 M
Vegan friendly garlic butter king oyster mushroom medallions, served in creamy cashew and cauliflower sauce.

Ingredients:

  • 1/3 Cup Vegan Butter
  • 4 Garlic Cloves
  • 4 King Oyster Mushrooms
  • 1/2 Cup Cashews
  • 1 Cup Riced Cauliflower
  • 1 Cup Water
  • 1 tsp Salt 
  • 1/3 tsp Garlic Powder
  • 1 Tbsp Lemon Juice
  • 1/4 Cup Nutritional Yeast
  • 1/4 Cup Parsley, chopped

Instructions:

  1. Blend together the cashews, cauliflower, water, salt, garlic powder, lemon juice and nutritional yeast, until smooth. Set aside.
  2. Mince the garlic and slice the king oyster mushrooms into 1/2” thick circles.
  3. In a medium skillet, heat the butter and garlic over low heat.
  4. Once the butter is melted, add the mushroom slices to the pan and cook for 5 minutes.
  5. Flip the mushrooms over and cook for an additional 5 minutes.
  6. Increase the heat to high, and cook the mushrooms for 2-3 minutes on each side.
  7. Stir in the cream sauce and parsley and bring to a simmer. Reduce heat and cook on low for 2-3 minutes until sauce is thickened slightly, and serve over pasta.

Calories

322.86

Fat (grams)

24.44

Sat. Fat (grams)

11.40

Carbs (grams)

20.64

Fiber (grams)

6.71

Net carbs

13.94

Sugar (grams)

3.11

Protein (grams)

12.34

Sodium (milligrams)

856.94

Cholesterol (grams)

40.42

Created using The Recipes Generator

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