Mushroom "Scallops" on Saffron Risotto Cakes -

Mushrooms often get the spotlight in plant-based dishes, but few outshine the king oyster variety when it comes to replicating the textures and flavors of seafood. The delicate yet meaty composition of these mushrooms mirrors that of scallops, making them a fantastic centerpiece for a plant-based illusion. Accompanied by rich saffron risotto cakes, this dish not only looks stunning but bursts with umami flavors that will please even the most discerning palates.

Why You’ll Love This Recipe

This Mushroom “Scallops” on Saffron Risotto Cakes recipe is the epitome of plant-based elegance. The combination of the crispy, creamy risotto cake and the buttery, tender mushroom “scallops” creates an incredibly satisfying dish. It’s a delightful illusion that leaves a lasting impression on guests—you’ll feel like a gourmet chef, and nobody will miss the seafood! Plus, with its rich texture and umami depth, it caters to both vegans and non-vegans alike.

Ingredients

Gathering the right ingredients is crucial for achieving the best flavor and texture in your Mushroom “Scallops” on Saffron Risotto Cakes. Here’s what you need:

Saffron Risotto Base

150 g Arborio rice
750 ml vegetable broth (hot)
1 onion, finely chopped
2 tablespoons olive oil
1 small pinch saffron threads
Salt and pepper, to taste
2 tablespoons nutritional yeast or vegan parmesan (optional)

For Forming & Frying Cakes

12 tablespoons flour or breadcrumbs for binding (optional)
Olive oil for frying

Mushroom “Scallops”

23 large king oyster mushrooms
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon lemon juice
1 garlic clove, smashed
Vegan butter (optional, for basting)

To Finish

Microgreens or pea shoots
Lemon zest or a squeeze of fresh lemon juice

Instructions

Step 1: Cook the Saffron Risotto: Start by heating a pan and adding olive oil. Sauté the finely chopped onion until it softens, releasing its sweet aroma. Then, stir in the Arborio rice and toast it for about two minutes, giving it a nutty flavor. Add the saffron threads and gradually ladle in the hot vegetable broth, stirring frequently. Continue this process until the rice is creamy and has reached an al dente texture.

Step 2: Season and Cool the Risotto: Once cooked, stir in the nutritional yeast or vegan parmesan, if using. Season your risotto with salt and pepper to taste. Transfer the mixture to a container and let it cool completely. This process is crucial for forming the cakes later.

Step 3: Form the Risotto Cakes: After the risotto has cooled, take some of it and form it into small discs, about 5-6 cm wide. If you find that the mixture is too loose, mix in a spoon of flour or breadcrumbs to help with binding. After forming the cakes, chill them again for about 15 minutes to help them maintain their shape while frying.

Step 4: Pan-Fry the Cakes: Heat a nonstick pan over medium heat and add olive oil. Carefully place the risotto cakes in the pan, frying until they are golden and crispy on both sides. Once cooked, transfer them to a warm plate and keep them covered to maintain their heat.

Step 5: Prepare the Mushroom “Scallops”: While the cakes are cooking, prepare the king oyster mushrooms by slicing the stems into 2.5-3 cm thick rounds. With a knife, score a shallow crosshatch pattern on one side to allow more flavor to penetrate. In a separate pan, heat olive oil and place the mushrooms in the pan, crosshatch-side down first. Sear until golden, then flip them over.

Step 6: Flavor the Mushroom Scallops: Once flipped, add the soy sauce, smashed garlic, and lemon juice to the pan. If desired, add vegan butter for basting. Sauté until the mushrooms are tender, allowing the flavors to meld.

Step 7: Assemble & Garnish: To present your dish beautifully, place two mushroom “scallops” atop each pang of risotto cake. Spoon over the pan juices from the mushrooms and finish with a sprinkle of fresh microgreens or pea shoots, and a zest of lemon for an extra pop of flavor.

Pro Tips for Making Mushroom “Scallops” on Saffron Risotto Cakes

1. **Choosing Mushrooms**: Opt for large king oyster mushrooms as they are sturdy and have a texture reminiscent of seafood. Avoid smaller or flimsy varieties, which may not hold up during cooking.

2. **Risotto Perfection**: Constant stirring is key to achieving the creamy texture of risotto. Ensure to gradually add the broth for an even cook and flavor absorption.

3. **Chilling is Essential**: Don’t skip the cooling steps for the risotto and the formed cakes—this keeps them from falling apart during frying.

4. **Vegan Butter Optional**: If you’re looking for that extra luxurious taste, the optional vegan butter adds richness. Don’t hesitate to use melted coconut oil as an alternative for a tropical twist.

5. **Garnishing**: Microgreens or pea shoots not only add a pop of color but also elevate the dish visually and in terms of flavor. A squeeze of fresh lemon juice brightens it all!

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can prepare the saffron risotto and form the cakes in advance. Just store them in the refrigerator and fry them when you’re ready to serve. The mushroom scallops are best when made fresh, but you can slice the mushrooms ahead of time for convenience.

What can I substitute if I can’t find king oyster mushrooms?

You can use large portobello mushrooms or thick slices of shiitake mushrooms, though the texture will differ slightly. Ensure they are sufficiently thick to mimic scallops in appearance and texture.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in a pan to maintain crispiness or microwave briefly. However, expect some loss in texture.

Is this recipe gluten-free?

To make this dish gluten-free, swap Arborio rice with a gluten-free rice alternative and ensure you use gluten-free flour or breadcrumbs during binding.

Can I use this recipe for meal prep?

Absolutely! The risotto cakes can be made in advance and frozen. They can be fried straight from the freezer, so they’re perfect for quick meals throughout the week.

Conclusion

Creating this Mushroom “Scallops” on Saffron Risotto Cakes dish not only elevates your plant-based cooking game but also provides a comforting yet impressive dining experience. Perfect for entertaining or a fulfilling meal, this recipe fosters an appreciation for flavors and textures that vegan cuisine can offer. So gather your ingredients, and let the culinary magic unfold in your kitchen!