A combination of King Oyster Mushrooms and dried sea vegetables make this a
surprisingly fishy dish. You can marinate the mushrooms a day ahead and this will
soak up the flavours even more. But if you are serving immediately, 10 minutes of
marinating will provide plenty of flavour too. Cue the 80s with this retro, slightly
revamped, seafood cocktail.
King Oyster Mushroom Seafood Cocktail
- 6 large King Oyster Mushrooms
- 3 tablespoons dried ground wakame flakes or any dried sea vegetable
- juice of ½ lemon
- ¼ cup vegan fish sauce
- ¼ cup water
Seafood cocktail sauce
- ¾ cup full fat soy milk
- 1 clove garlic minced
- ½ tsp salt
- cracked black pepper
- 1 cup of light flavoured oil
- juice and zest ¼ lemon
- 1 ½ tablespoons of tomato paste optional
- to serve: chopped fresh parsley cos or iceberg lettuce and diced avocado.
Prepare the calamari and crabmeat
Slice 4 of the mushrooms into rounds. Take a small apple corer or a round object to cut ‘holes’ in these mushroom rounds. You want to create calamari ring shapes. I like using a piping tip to cut the holes.
Take the 2 remaining King Oyster Mushrooms and with a fork, shred the mushroom lengthwise into strands to resemble crab or lobster meat.
Prepare the marinade. Into a bowl, mix the wakame flakes, lemon, fish sauce, and water. Toss the shredded mushrooms in the marinade and coat thoroughly.
Place the calamari rings into a small pot of simmering water and cook for 3-5 minutes. This will give the mushrooms a wonderful calamari-like texture.
Drain the calamari from the water and add to the marinade. Toss to coat. Set aside to marinate.
Pour the milk into a blender. Add the salt, black pepper and garlic.
With the blender running on low, slowly pour in the oil.
Add the lemon juice and zest. This will emulsify and thicken into a creamy consistency. Finally, blend the tomato paste if using.
Drain the mushroom seafood from the marinade.
Serve on a bed of lettuce and garnish with fresh parsley and avocado. Drizzle over seafood cocktail sauce.