SCALLOPS WITH CREAMY MUSHROOM-LEEK SAUCE

SERVES 2 PORTIONS

4 large, thick-stemmed king trumpet mushrooms (see notes)

2 tbsp. vegan butter (soy-free if necessary)

Salt and black pepper to taste

1 large leek, thinly sliced (white and light green parts) and thoroughly rinsed

1 garlic clove, minced

1 tbsp. fresh thyme leaves (or 1 tsp. dried thyme)

1 tbsp. brown rice flour (or other gluten-free flour)

1/2 cup vegan white wine

1/2 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 374kcal
Fat: 5g (0.5g S.Fat)
Carbs: 65g
Protein: 12g
Sugar: 2.4g
Sodium: 152mg

METHOD

Rinse and pat dry the mushrooms. Trim the mushroom caps, then dice them into small pieces and set aside. Using a sharp knife, cut the stems into 3/4- to 1-inch "scallops."

In a large frying pan over medium heat, melt 1 tablespoon of the butter. Season the scallops with salt and pepper and place them, flat side down, in the pan. Cook for 2 to 3 minutes, or until the bottoms are slightly crispy and golden, before flipping. Cook for another 2 to 3 minutes on the other side, or until crispy and golden, then transfer to a plate.

In the pan, melt the remaining butter. Cook for about 3 minutes, or until the leeks are soft, with the chopped mushroom caps. Cook for another minute after adding the garlic and thyme. Cook, stirring constantly, until the flour is completely incorporated. Cook, stirring occasionally, until the liquid has been reduced by half, about 3 minutes. Cook, stirring frequently, until the milk is thick and creamy, about 4 minutes. Season with salt and pepper.

Return the scallops to the pan and drizzle with the sauce. Before serving, heat them for a minute or two. These should be eaten as soon as they are ready.

RECIPE NOTES

King trumpet mushrooms can be found in natural food stores like Whole Foods as well as some Asian markets. Choose the mushrooms with the longest, thickest stems you can find.