King Oyster Mushroom “scallops”
Louiie Victa
January 29, 2021
Mushrooms are becoming more popular as main dish fare to health conscious people who want to move into plant based diets. The King Oyster Mushroom is a great variety to try because it’s very meaty and full of flavor. Oftentimes roasted or dry sautéed, the Anova Precision Oven allows us to explore other ways to prepare this mushroom through marination and sous vide. In fact, we utilize the oven at a single temperature of 185 degress, sous vide mode for three out of five components needed to complete this dish (grits, mushrooms, and asparagus). The mushroom stems are cut to resemble whole scallops, which is served over creamy garlic grits, sous vide asparagus, a red pepper coulis and a hot sweet pepper relish. All in all, it’s a healthy and elegantly composed dinner dish that you can be proud to share with your friends and family. Ok
Serves
4
Prep Time
01:30
Cook Time
03:00
0
6
Ingredients
8
Large king oyster mushrooms
1 Tbsp
Olive oil
1 tsp
Fresh thyme, chopped
1 Tbsp
Golden balsamic vinegar
1 Tbsp
Soy sauce
12
Asparagus spears
1 Tbsp
Olive oil
1 cup
Coarse grits
2 Tbsp
Vegan butter
1 tsp
Garlic powder
3 cups
Vegetable stock
1
Large red bell pepper
½
Each red and yellow bell pepper, brunoise
1
Lemon, juiced
4 Tbsp
Orange marmalade
2 Tbsp
Sugar
1
Pinch of cayenne pepper
Salt and pepper to taste
Steps
1. Set oven to 185F
Rack
Set Oven to 185F, 100% steam, sous vide mode. Combine grits, vegetable stock, vegan butter, and garlic powder in a ziplock bag and place in Oven to cook for 3 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear
2. Grits / cook timer for asparagus and mushrooms.
Rack
Set Oven to 185F, 100% steam, sous vide mode. We are utilizing a single, prolonged Sous vide cook for three components of this dish.
For now, Combine grits, vegetable stock, vegan butter, and garlic powder in a ziplock bag and place in Oven to cook for 3 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear
03:00 Timer
3. Prep and marinate mushrooms
In the meantime, cut King oyster mushrooms into large “scallop sized” pieces. To make the marinade, combine olive oil, thyme, soy sauce, and golden balsamic in a small bowl. Place mushroom pieces in ovenproof baking dish, pour the marinade in, toss around to ensure even coating, and season with salt and pepper. Allow to marinate for about 2 hours.
4. Sous vide mushrooms in Oven
Sous vide the mushrooms in the Anova Precision Oven for 1 hour with the same settings: 185F, 100% humidity.
5. Red pepper coulis
For the pepper coulis, take a whole red pepper and char on an open flame on your stovetop. Place in a bowl, wrap with plastic and allow to cool down. Peel off skin and remove seeds. Puree in a small food processor along with the liquid that came out of it while resting. If needed, add a few tablespoons of vegetable stock to get a smooth puree. Season well with salt and pepper.
6. Pepper relish
For the hot sweet pepper relish: in a small saucepan, combine lemon juice, orange marmalade, pinch of cayenne and sugar. Set on a low heat and cook until combined. Add brunoise pepper and cook until just warmed through. Season with salt and pepper and set aside.
7. Asparagus
Prepare asparagus by peeling off the skin off the tough and woody stem layers. Toss with a little bit of olive oil and place in oven. Sous Vide Asparagus for 14 minutes. Set aside.
8. Finish cooking grits and mushrooms
Remove mushrooms and grits from Oven. If grits are still too thin, finish cooking in a saucepan until a desired consistency is achieved. Get a saute pan or a grill pan hot and sear / mark the mushrooms with a little olive oil.
9. Plate and serve
To assemble each dish, place a dollop of the creamy grits on the center of a plate, place the seared mushrooms on top. Place asparagus on one side of the dish, and spoon the pepper coulis around. Place a small dollop of the hot sweet pepper relish on top of the mushrooms. Repeat for the other four plates. Serve immediately and impress your dinner guests.
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