INGREDIENTS

• 3 large king oyster mushrooms
• 1 cup warm water
• 1 teaspoon vegetarian bouillon
• 1 tablespoon white miso paste
• ½ cup dry white wine (optional)
• 1 teaspoon Tamari or soy sauce
• 2 teaspoons olive oil
• 2 scallions, chopped
• 1 cup frozen peas, thawed
• ½ cup vegetable broth
• 1 lemon, zested
• 1 tablespoon avocado oil

INSTRUCTIONS

1. Slice the king oyster mushrooms into 1 ½” thick rounds.
2. Mix warm water, bouillon, miso, wine, and tamari until dissolved and add mushroom rounds. Allow to marinate for at least 1 hour.
3. Heat olive oil over medium heat in a small saucepan and add scallions and peas and saute until onions have softened – about 5 minutes.
4. Add broth and lemon zest and season with salt and pepper – cook until peas are tender – about 5 minutes more.
5. Carefully, use an immersion blender to puree peas to your liking, adding a splash of water if needed.
6. Remove mushrooms and discard marinade. Pat well until dry.
7.  Heat avocado oil over medium-high heat. Sear the mushrooms until golden brown on both sides.
8. Spread pea puree on a serving plate and top with “scallops” and enjoy.