King Oyster Mushroom Scallops

Hiziki Caviar Ingredients

  • 1/2 cup hiziki
  • filtered water for soaking
  • 2 tablespoons untoasted sesame oil
  • 2 – 3 tablespoons gluten free tarmari
  • 2 shallots, minced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • sea salt
  • lemon Juice
  • 2 tablespoons grated ginger, squeezed to make juice

Directions

1. Soaked hiziki in water for 15 minutes. Remove from water, squeezing out excess liquid.

2. Saute hiziki in sesame oil for 3 – 5 minutes. Add water to cover, bring to a boil, and add tamari, and cook until all the liquid is evaporated. Set aside to cool and chop finely.

3. In another pan, saute shallots and garlic in olive oil for 5 minutes. Combine the shallots and chopped hiziki together and mix well. Stir in lemon and ginger juice to taste.

Lemon Chive Cashew Cream

Ingredients

  • 1 cup raw cashews soaked
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1/4 cup chopped chives
  • 1/2 teaspoon sea salt

Directions

1. Combine all the ingredients in a food processor or blender until smooth, scraping down the sides as needed. Scrape into a small bowl and set aside.

Seared King Oyster Mushrooms

Ingredients

  • 4 large king oyster mushrooms
  • 1 – 2 tablespoon of grape seed oil
  • 1/2 teaspoon of salt
  • freshly cracked pepper

Directions

1. Cut the Mushrooms into 1/2 inch rounds and season with salt and pepper.

2. Heat a large skillet on medium high and add the grape seed oil. Add the seasoned mushrooms and sear for 1 – 2 minuted each side until browned. Set aside to cool.

3. Garnish with cashew cream and hijiki caviar.

Liz Murray