Vegan Miso Soup with King Oyster Mushroom "Scallops"

After a long day, I asked Chris my husband if he could take point on dinner. He had recently hit up this special little mushroom shop downtown that was closing down and had gotten some King Oyster mushrooms. We had recently tried Oyster mushrooms as "scallops" in Milwaukee at a cute little place called Surya Cafe. They were really good and even had the texture of scallops, so Chris decided he wanted to try to make them. 

So, while I hopped in the shower, Chris got to work creating this delicious meal of Vegan Miso Soup and Vegan "Scallops". My husband loves to come up with his own recipes for things. So he made up the scallops recipe. I had to pick his brain a bit so I could write down his process for you. :)

He did use a recipe for the miso soup. we added mushrooms to the soup. That was really the only thing we did differently. 

Here's the recipe for the "Scallops"

Oyster Mushroom Scallops:

Aquafaba (chickpea juice)
Salt and Pepper to taste
Cumin
Tamari
White Wine
Garlic - 3 cloves
King Oyster Mushrooms

Cut the mushrooms into 1 inch patties, mostly the stems. 
Cut Shallow scores in the top and bottom in a criss cross pattern. 
Sear for a few minutes on both sides with aquafaba (instead of oil). 
Add seasonings, When pan starts to lose moisture add minced garlic - saute 1 minute, add a splash of white wine and a splash of tamari, cook until burned off, then do it again. 

Serve hot!