Name: Orange-Miso Mushroom Scallops with Oranges, Fennel & Forbidden Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Ingredients: 2 tablespoons vegan butter, divided; Salt and black pepper to taste; 1 small fennel bulb, halved and thinly sliced; 2 cups (320 g) cooked forbidden rice (see method); 1 tablespoon agave syrup or Happy Bee Honey; 3 tablespoons white wine; 3 tablespoons orange juice; 1½ teaspoons white miso; 1 navel orange, peeled and sliced into round cross-sections; ½ teaspoon dried rosemary, crushed between your fingers; 1 blood orange, peeled and sliced into round cross-sections; 4 large, thick-stemmed king oyster mushrooms, stems only (see tip)

Preparation info

Serves
2

Difficulty
Easy
Ready in
20 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

King oyster mushrooms have a very thick, dense, and spongelike stem. When you slice those stems into 1-inch pieces, they resemble scallops and, amazingly, cook very similarly and have the same kind of texture. Here, the mushroom “scallops” are braised in an orange-miso sauce and served with oranges and fennel over black forbidden rice for a truly elegant meal.