6 cups water
¼ cup soy sauce
3 thin slices fresh ginger
6 cloves garlic, flattened
3 kombu pieces, 6”x2” strips
3 Tablespoons white miso
12 king oyster mushrooms
3 Tablespoons butter, softened
2 Tablespoons soy sauce
1 clove garlic, finely minced
vegetable oil for searing
1 bunch asparagus, 1 pound
1 Tablespoon extra virgin olive oil
2 teaspoons lemon juice or yuzu juice
2 shallots, sliced very thin
salt and pepper
- Make the broth to simmer the scallops by combining the water, tamari, ginger, garlic, kombu and miso in a large saucepan. You want to use a saucepan so you can lay the mushrooms evenly. Bring to a simmer over medium heat and allow to simmer for another 10 minutes. If the broth tastes under-seasoned, add more miso paste.
- Meanwhile, rinse the king oyster mushrooms. Slice the mushrooms so that they look like scallops, about an inch thick. Save the caps and ends.
- Add the mushrooms to the broth and allow to simmer for 15-20 minutes. Cover with a lid and occasionally turn the mushrooms. With 12 mushrooms, I was able to fit it into a large sauce pan by laying them on their side, rather than stacking and turned them so they absorbed the broth evenly.
- Make the tamari butter by mixing the butter, tamari, garlic in a small bowl.
- Prepare the asparagus garnish by taking the washed asparagus and use a vegetable peeler to shave each spear along its length. It’s helpful to lay the spear down on a cutting board and run the peeler parallel to the table.
- Remove the mushrooms from the broth and allow to drain in a colander. Score the mushrooms with a few crosshatch cuts on each side.
- In a heavy sauté pan, sear the mushrooms with hot oil on both sides.
- In another sauté pan, add the tamari butter, toss the seared mushrooms in the butter to coat and then remove. Work in batches so that the butter doesn’t concentrate before all the mushrooms are done.
- Remove from heat.
- Prepare an ice bath for the asparagus shavings. Bring a pot of water with a handful of salt to a boil.
- Drop the shaved asparagus in the boiling water and cook for 30 seconds, transfer to the ice bath to stop the cooking process.
- Gently toss the shaved asparagus with olive oil, yuzu juice or lemon juice, and shallots. Season with salt and pepper.
- If there is tamari butter left, toss the asparagus stalks in the butter and pan fry to eat with the mushrooms.
- To plate, add 5-8 mushrooms, a few stalks of asparagus and garnish with the peeled asparagus.
With the mushroom caps and ends, I ended up simmering in the broth and not pan searing. They are a tasty snack. Alternatively, you can chop it up for use in an omelet.
The second time I made this recipe, I simmered the asparagus in the broth and tossed with the dressing to save time on peeling the stalks.
Recipe adapted from Wicked Healthy by Chad Sarno