Citrus Soba Noodles with Asian Glazed “Scallops” (King Trumpet Mushrooms)
(Serves 4-6) – Vegan / Gluten-Free

I was inspired by the King Trumpet mushroom. Seth and I were browsing in our local whole foods store yesterday and I saw these beauties. These mushrooms have thick meaty stems that hold up well during cooking; they also keep well in the fridge and should stay fresh over a week. The stems remind me of scallops when sliced. You can easily substitute these mushroom stems sliced up as a vegan alternative to any ‘scallop’ dish. The soba noodles are a great gluten-free alternative to pasta. This dish is hearty but doesn’t feel heavy or leave you feeling bluh! Enjoy, I hope you try this one.

Ingredients:
2 Tbsp Extra Virgin Olive Oil
9.5 oz King Trumpet Mushrooms
2 (8oz) Pkgs Soba Noodles (100% Buckwheat Pasta)
2 heads of Broccoli Florets
1 (12oz) Pkg Frozen Edamame
5 Scallions, chopped (white/light green parts)
4 sm-med. Carrots, shredded

Dressing/Sauce for ‘Scallops’:
2 Tbsp Tamari Soy Sauce
1 Tbsp Toasted Sesame Oil
1 Tbsp Rice Vinegar
1 Tsp Sriracha
1 Tsp Blue Agave Nectar

Dressing/Sauce for Soba Noodles:
¼ Cup Tamari Soy Sauce
2 Tbsp Toasted Sesame Oil
3 Tbsp Rice Vinegar
1 Tsp Sriracha
1 Tbsp Blue Agave
½ an Orange, juiced
1 Tsp Fresh Grated Ginger

Directions:
-Trim ends from trumpet mushrooms, then cut in ½ – 1 inch pieces. Cut stems only for ‘scallops’ then slice tops and any smaller pieces and set aside – reserve for later.

-Combine all ingredients for ‘scallop’ sauce in a bowl, whisk together. –Add mushroom stems to bowl and allow the mushrooms to marinate for 15-20 minutes.

-Meanwhile, fill pot with water and bring to boil. Add Soba noodles and boil for 8 minutes, drain and rinse under cool water. Set aside.
-In large sauté pan, heat olive oil over medium-high heat. Drain mushroom stems ‘scallops’ and pat dry. Sauté stems in pan for 2-3 minutes on each side. Remove and set aside.

-In a large pot bring 4 Cups of water to boil. Add Edamame and return to boil. Add broccoli on top and cook for 4 minutes. –I don’t stir the pot; I just allow the broccoli to sit atop the Edamame so they steam up. Drain and rinse under cool water and set aside.
-Back to sauté pan that ‘scallops’ were in. Heat pan over medium heat, then add remaining mushroom tops and pieces – sauté for 1 minute. Add carrots and scallions and heat for another minute. Add Soba noodles and toss with dressing/sauce and heat through. Serve and top with scallop pieces. Enjoy!