Seared Mushroom "Scallops" over White Bean Purée

Ingredients

• 4king oyster mushrooms, large, stems cut into 1-inch thick rounds
• 2 tbspolive oil
• 2 tbspvegan butter
• 3garlic cloves, smashed
• 2 tbsplemon juice
• 1 tspsoy sauce
• 2 tbspparsley, chopped
• 15 ozcannellini beans, 1 can, drained and rinsed
• ¼ cupvegetable broth
• 2 tbspolive oil, for the purée
• 1garlic clove, for the purée
• 1 tbsplemon juice, for the purée
• salt
• black pepper

Method

1. Blend the cannellini beans, broth, 2 tbsp olive oil, 1 garlic clove, 1 tbsp lemon juice and 1/2 tsp salt until silky. Warm in a small pot and keep covered.

2. Cut the king oyster stems into 1-inch thick rounds. Score the cut faces in a light crosshatch and pat dry. Season with salt and pepper.

3. Heat 2 tbsp olive oil in a large skillet over medium-high until just smoking. Sear the rounds without moving them until deeply golden on one side.

4. Flip and sear the second side, pressing lightly so it browns evenly.

   ⏱ 3 min

5. Lower the heat. Add the vegan butter and smashed garlic and spoon the foaming vegan butter over the mushrooms for 1 minute.

6. Finish with the 2 tbsp lemon juice, soy sauce and parsley, tossing to glaze.

7. Spread the bean purée on two plates and set the mushroom rounds on top.