Vegan Scallops made from Trumpet Mushrooms
Scallop mushrooms adapted from @chez.jorge
Serves 2
- 1 8oz package Trumpet Mushrooms
- 1/4 Teaspoon Salt
- 1 Tablespoon Vegetable Oil
- Chili Sauce:
- 8 oz Red Jalapeno Peppers
- 2 Garlic Bulbs
- 2 Tablespoons Chopped Chives
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- 1/3 Cup White Distilled Vinegar
- 1 Tablespoon Rice Vinegar
- 1 tablespoon water and 1 teaspoon Water for Cornstarch
- 1 Teaspoon Cornstarch
- Slice trumpet mushrooms into 3/4 of an inch. carefully slice 1 centimeter slices horizontal and vertical.
- Drizzle oil on a medium sized pan over medium heat, add mushrooms and salt. Cook each side for about 2 to 3 minutes until slightly golden brown. Set aside.
Chili Sauce:
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Combine peppers, garlic, salt, sugar, vinegars, chives and water in a blender. Blend on medium until chunky. Remove 1/4 of the blended mixture.
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Turn the blender on high and liquify the remaining contents of the blender.
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Strain the liquified mixture so that you are left with just the juices.
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Add the strained juice and reserved chunky bits to a pot.
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Meanwhile, add the cornstarch to a small bowl with 1 teaspoon water, stir to mix well.
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Heat the pot over medium to high heat. Once warm, add the cornstarch and bring to a boil.
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After reaching a boil, remove from heat and allow to cool completely.
- Drizzle chili sauce over scallops and enjoy 🙂
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