King trumpet mushrooms are marinated and glazed to mimic the texture and richness of scallops, then served over soba noodles. A bright ginger vinaigrette brings balance, making this vegetarian bowl hearty, savory, and well-rounded. It's a dish that will have you feeling like a gourmet chef once you're done.
King trumpet mushrooms are marinated and glazed to mimic the texture and richness of scallops, then served over soba noodles. A bright ginger vinaigrette brings balance, making this vegetarian bowl hearty, savory, and well-rounded. It's a dish that will have you feeling like a gourmet chef once you're done.
Key products
![["A bottle of French's Honey Dijon Mustard."]](http://www.mccormick.com/cdn/shop/files/00041500000299_A1N1_master-2025-12-15.jpg?v=1765823622&width=300)
Instructions
Instructions
- For the Vinaigrette, place all ingredients except oil in blender container. Cover. Blend on high speed until smooth. Slowly add oil, with machine running, until well blended and completely smooth.
- For the Soba Salad, toss cooked soba noodles, bell pepper, green onion and half of the Vinaigrette in large bowl. Set aside until ready to serve. Reserve remaining Vinaigrette.
- To make the "Scallops", remove mushroom caps and cut into thin strips (to resemble short noodles). Set aside. Cut each mushroom stem crosswise into 3 pieces, about 1-inch thick. With the tip of a sharp knife, score cut-sides of each piece in a criss-cross pattern, cutting less than 1/4 of the way through.
- Heat 2 tablespoons of the oil in large skillet on medium-high heat until shimmering. Add 6 of the mushroom stem "scallops", placing cut-side down in skillet. Add sliced caps to pan. Sear "scallops" about 3 to 5 minutes per side or until golden brown. Remove "scallops" from pan; set aside. Add sliced caps to cooked soba noodles, tossing to mix. Repeat with remaining oil and "scallops".
- Add soy sauce, honey and miso paste to skillet, stirring to mix well. Bring to boil. Reduce heat; cook until thickened to glaze consistency. Return "scallops" to pan and turn to coat in glaze.
- To serve, divide soba noodle mixture among 4 serving bowls. Arrange bok choy alongside noodles in each bowl. Place "Scallops" on top. Drizzle with any remaining glaze. Serve immediately with remaining Vinaigrette, if desired.
