“Scallop” Cioppino

Trim the ends off the king oyster mushrooms and cut the stalks into 1 inch thick rounds. Place into a bowl and cover with hot tap water.

Trim the end off of the celery and thinly slice on the diagonal. Peel and chop the onion. Peel and thinly slice 4 cloves of garlic for the cioppino and mince 1 clove for the aioli. Finely chop the parsley leaves. Drain and rinse the garbanzo beans.

Place a large pot over medium-high heat with 1 tbsp olive oil. Add the celery and onion and cook, stirring frequently, until softened, about 5 minutes. Add the sliced garlic and cook for 30 seconds. Add ½ of the diced tomatoes, garbanzo beans, 1½ cups water, ½ of the bouillon cube, and Old Bay Seasoning. Reduce heat to low and simmer until it’s time to plate, about 15 to 18 minutes.

Halve the lemon and add 1 tsp of juice to a small bowl. Add the saffron spice, Vegenaise®, minced garlic, and a pinch of salt. Stir saffron aioli to combine.

Drain the mushrooms and pat dry with a paper towel. Sprinkle with salt and pepper. Place a large skillet over medium-high heat and add the vegan butter. Once melted, add the mushrooms and cook until browned on the bottom, about 3 to 4 minutes. Flip and cook until browned on the other side, another 2 to 3 minutes. Cover to keep warm.

Turn the oven to broil on high. Halve the ciabatta and place in the oven until toasted, about 2 to 3 minutes. Spread with saffron aioli. Add half of the chopped parsley and remaining lemon juice to the cioppino and season with salt and pepper. Ladle the cioppino into shallow bowls and top with the “scallops.” Sprinkle with remaining parsley and serve with the saffron toasts. Enjoy!