King Oyster Mushroom 'Scallops' - Vegan Recipe
Create delicious vegan dashi by soaking 20g dried kombu with 2L water overnight, then simmering briefly and straining. Perfect vegetarian umami base that lasts up to a week.
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Cooking tools:
- Chef's knife
- Cutting board
- Paring knife
- Airtight container
- Refrigerator
- Skillet
- Stove
- Paper towel
- Measuring spoon
- Measuring cup
- Kitchen scale
- Mixing bowl
- Kitchen shears
- Saucepan
- Spoon
- Tongs
- Fork
Ingredients
- 4-5 king oyster mushrooms
- 500ml vegan dashi (or vegan-friendly chicken-style broth)
- 1 tablespoon minced garlic
- 3 teaspoons white miso paste
- 2 tablespoons olive oil
- Sea salt and pepper, to season
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