Cherie Tu @thrivingonplants’ Maple Soy Mushroom “Scallops”

for the Mushroom “Scallops”

• 4 large king oyster mushrooms
• 2 small pieces dried kombu (optional)
• 1/2 cup vegetable stock (or water mixed with 1/2 tsp Asian mushroom stock powder)
• 1 tbsp oil

for the sauce

• 2 small garlic cloves, minced
• 1/2 tsp ginger, minced
• 1 1/2 tbsp light soy sauce
• 1 tbsp pure Canadian maple syrup

1. Slice ends and caps off mushrooms. Slice the trunk into 3-4 2.5cm/1 inch thick pieces. Score both sides in a criss cross pattern.
2. Add mushrooms to a pan with vegetable stock and kombu. Pop the lid on, bring to a boil and cook for 2 minutes. Take the lid off and boil until all of the liquid has evaporated.
3. Clean the pan or use a separate clean one to heat up the oil. Fry mushrooms until golden on both sides.
4. Lower the heat and add in garlic, ginger, soy sauce and maple syrup. Toss well to coat, then finish off with a small splash of water and cook down to create a nice thick glaze.
5. Garnish with a drizzle of sesame oil, green onion, ginger, chilli, fried shallots and sesame seeds. Enjoy!