- Rinse the mushrooms and pat them dry. Trim the caps off the mushrooms, then dice the caps into small pieces and set aside. Slice the stems into ¾- to 1-inch “scallops.”
- Melt 1 tablespoon of the butter in a large frying pan over medium heat. Season the scallops with salt and pepper and place them in the pan, flat side down.
- Cook for 2 to 3 minutes, until slightly crispy and golden on the bottom, then flip them. Cook for 2 to 3 minutes on the other side, until crispy and golden, then transfer them to a plate.
- Melt the remaining butter in the pan. Add the leeks and the chopped mushroom caps and cook for about 3 minutes, until the leeks are soft. Add the garlic and thyme and cook for another minute.
- Add the flour and cook, stirring constantly, until the flour is fully incorporated. Add the wine and cook, stirring occasionally, until the liquid has reduced by half, about 3 minutes.
- Add the milk and cook, stirring frequently, until thick and creamy, about 4 minutes. Add salt and pepper.
- Return the scallops to the pan and spoon the sauce over them. Heat them for a minute or two before serving. These are best eaten as soon as they are prepared.
Scallops with Creamy Mushroom-Leek Sauce
By Pooja Sanghavi
Mar, 16th
610
Servings
2 persons
Cook Time
40 minutes
Ingredients
8
- 10
Ingredients
- 4 large, thick-stemmed king trumpet mushrooms (see
- 2 tablespoons vegan butter (soy-free if necessary)
- Salt and black pepper to taste
- 1 large leek, thinly sliced (white and light green
- 1 garlic clove, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dri
- 1 tablespoon brown rice flour
- ½ cup vegan white wine
- ½ cup unsweetened nondairy milk
- Salt and black pepper to taste
Instructions
Notes/Tips
TIP King trumpet mushrooms can be found in natural food stores such as Whole Foods and some Asian markets. You want to choose the longest, thickest-stemmed mushrooms you can find.
