Wednesday, April 14, 2010

Scalloped King Oyster Mushrooms in a Garlic Cream Sauce

Another nice day off that got some solid things accomplished. I feels nice to get things done! Tato came to visit for the day, which is always exciting. Ashley met up with me later in the day and we did a little grocery shopping and made some lunch.

Jamie came over for dinner and we put decorations on the wall, finally. Over a year ago now, Jamie had the idea (in the condo) to use some of the food pictures I had taken to put up in the kitchen. I followed the same theme, now that I live along in my own house. Jamie did most of the work but Tato and I were solid spectators and good company.

I have been looking for an excuse to try some new fancy foods. Additionally, I have experimenting with the cashew cream a lot recently. Tonight was another opportunity for me to showcase my new favorite ingredient. Jamie has traditionally not been a mushroom fan. That is putting it mildly. This dish was a risk but I think she really enjoyed it.

Scalloped King Oyster Mushrooms in a Garlic Cream Sauce

The Mushrooms

2 large king oyster mushrooms (no tops)
1 tablespoon of margarine
1 teaspoon of salt
1 teaspoon of pepper
In a non-stick saute pan, heat the margarine to med-high heat. Cut the mushrooms into 1/2 inch thick slices. Sprinkle half of your salt and pepper on the oil and gently place each mushroom piece on the hot oil. Let heat for 5 minutes until the bottoms begin to brown. Flip, sprinkle with the remaining salt and pepper and let fry until the opposite side is also brown. Remove from oil, place on top of evenly spread sauce and serve hot.

The Sauce
2 tops of the oyster mushrooms (chopped)
2 baby bella mushrooms (chopped)
2 cloves of garlic (chopped)1/2 cup of unsweetened soy milk
2 tablespoons of cashew cream
1 1/2 tablespoon of nutritional yeast
1 tablespoon of margarine
1 tablespoon of vegan sour cream
1 teaspoon of jalapeno pepper (chopped)
1 teaspoon of onion (chopped)
1 teaspoon of salt
1 teaspoon of pepper1 teaspoon of paprika
1 teaspoon of crushed red pepper

In a saute pan, heat the margarine on low heat until melted. Add the garlic, onion, and jalapeno and allow to cook until the onions are translucent. Add the cashew cream, sour cream, and 1/2 of the soy milk and stir until even. Add the mushrooms and allow to simmer for 5 minutes. The sauce will thicken. Add the remaining spices, and soy milk and stir again. This will loosen the sauce. Simmer for another 2-3 minutes and serve.

Jamie and I had some garlic fried asparagus and salad. The salad actually came out very good and I will post the recipe for the dressing soon!


Hannah said...

This is such a cool idea- And they really do look like scallops! I sure hope I can track down some king oyster mushrooms to make this...

Mihl said...

Wow that looks stunning!

Cassie - Vegan Fox said...

This sounds amazing, especially the sauce.

amymylove said...

what cashew cream recipe are you using for this?

LJS said...

The cashew cream recipe is on the Oyster Mushroom Beurre Blanc recipe.