Miso-Glazed Shiitake 'Scallops' with Black Garlic Aioli

Instructions

1. 1

   Prepare the shiitake mushrooms by removing the tough stems. Score the caps in a crosshatch pattern, about 1/4 inch deep. This will help them absorb the glaze and cook evenly.

   ~5 min
2. 2

   In a large bowl, whisk together the white miso paste, mirin, sake, and sesame oil to create the glaze. Add the scored shiitake mushrooms and gently toss to coat.

   ~5 min
3. 3

   In a small bowl, combine the black garlic cloves, vegan mayonnaise, lemon juice, salt, and black pepper. Mash the black garlic with a fork until it forms a paste, then whisk everything together until smooth to create the aioli.

   ~10 min
4. 4

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the glazed shiitake mushrooms, scored side down, and sear for 3-4 minutes until browned and caramelized.

   ~7 min
5. 5

   Flip the mushrooms and sear the other side for another 3-4 minutes. If the pan gets dry, add the remaining 1 tablespoon of vegetable oil. Remove from heat.

   ~7 min
6. 6

   Arrange the seared shiitake 'scallops' on a serving plate. Dollop or drizzle the black garlic aioli over the mushrooms.

   ~1 min
7. 7

   Garnish with finely chopped chives.

   ~1 min