King Mushroom Scallops

Directions Print

1. Add two tablespoons of avocado oil to medium size sauté pan on medium heat.
2. Add ½ cup of arborio rice to a pan then add ⅛ teaspoon of garlic powder and onion powder, stir until rice is golden brown.
3. Add ⅓ cup of white wine to pan while stirring.
4. In separate pan add 1½ cups of water with 2 teaspoons of vegetable base and ½ cup of the peeled and cooked beets, the beet should be shredded on a cheese grater, bring the combination to a simmer.
5. While continuously stirring the rice, ladle in beet vegetable stock, continue this process until rice has a creamy texture. This process can takes about 20 minutes. Season with salt and pepper. Reserve hot.
6. Cut the stem of one king mushroom into three 1 ounce portions and score the top, on medium heat, add one tablespoon of Avocado oil to a small sauté pan and crust the top of the mushroom for two minutes and turn over and cook for another two minutes. Reserve.
7. Remove mushrooms from pan, slice the 1 ounce of the remaining mushroom into 1 centimeter pieces and gently sear on both sides for 30 seconds.
8. Remove mushroom slices from pan and add one cup of power blend Vegetable Slaw Mix, sauté in pan with one tablespoon of avocado oil for 1 minute to crisp the vegetables.
9. Fold half of the Vegetable slaw into the risotto.
10. Place the Risotto in center of plate with the remaining vegetable slaw around it. Place the three seared king mushrooms on top of the risotto and the shaved pieces of mushroom around the plate next to the slaw.
11. Add Chef Blend micro greens and shaved parmesan for garnish.