November 23rd, 2024
Recipes
Arugula Salad with Mushroom Scallops
Valentina P
- Difficulty
•
- Time 40"
Arugula Salad with Mushroom Scallops – made with savory king oyster mushroom scallops, arugula, orange, fennel, and wild rice. Perfect for a date night! Vegan.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Mushrooms
- 12 ounces king oyster mushrooms
- 6 tablespoons coconut aminos
- 1 1/2 tablespoons butter (dairy or non-dairy) For the Rest
- 4 handfuls of arugula
- 2 cups cooked wild rice
- 2 oranges, segmented
- 1/2 fennel bulb For Dressing
- olive oil and lemon
Instructions
- Step 1: Cook the wild rice according to package instructions. Any extra rice freezes well.
- Step 2: Cut off the mushrooms caps (they're great in a stir-fry) and slice the stems into 1-inch thick pieces, like the size of a scallop. If you're feeling fancy, gently cut a criss-cross pattern into the flat sides (optional).
- Step 3: Combine the mushroom scallops, coconut aminos, and a pinch of salt in a bowl. Marinate in the fridge for 20 to 60 minutes.
- Step 4: Meanwhile, trim off the fennel stalk and cut the bulb into quarters. Use a vegetable peeler to peel the fennel into thin strips. Finely slice any remaining fennel pieces that cannot be peeled. It should make 2 handfuls.
- Step 5: To segment the oranges, first slice off the top and bottom of each orange with a sharp knife. Prop the orange up on the flat bottom and slice away the rest of the peel with the knife in a downward motion, including the white pith. Next, cut between the membranes to remove the individual orange wedges.
- Step 6: Assemble the salads by combining the cooked wild rice, arugula, orange segments, and fennel in a mixing bowl. Toss with a splash of olive oil and a squeeze of lemon juice. Season with salt and pepper. Divide the salad onto plates.
- Step 7: Heat the butter in a frying pan over medium-high heat. Let it melt and sizzle. Add the marinated mushrooms (reserve the marinade) and sear, flat side down, until nicely browned on both sides. This will take about 5 minutes. Pour in the residual marinade and let it caramelize into the mushrooms for another minute on each side.
- Serve: Plate the warm mushrooms over the salads. Enjoy.
Recipe Notes
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Arugula Salad with Mushroom Scallops
PT40M 12 ounces king oyster mushrooms 6 tablespoons coconut aminos 1 1/2 tablespoons butter (dairy or non-dairy) 4 handfuls of arugula 2 cups cooked wild rice 2 oranges, segmented 1/2 fennel bulb olive oil and lemon Gluten Free Vegan 4 Servings
Ingredients:
