Mushroom “Scallops” with Honey Miso Nuoc Cham

Mushroom “Scallops” with Honey Miso Nuoc Cham

YIELD: Makes 2-3 servings


6 large - button mushrooms

1 T - coconut oil

1 sprig - fresh thyme

For Carrot Ginger Purée:

1 cup - steamed carrots

1 oz. - fresh ginger

1 oz. - coconut milk

salt & pepper, to taste

For Honey Miso Nuoc Cham:

1 - chili pepper, thinly sliced

2 cloves - fresh garlic , minced

2 tsp. - grated ginger

2 tsp. - orange blossom honey

1/3 cup - fresh lime juice

1 T - white miso paste


Clean large button mushrooms by slicing the bottom stem and a thin layer on the top to form the “ mushroom scallop”.

Using a paring knife, slice cross-hatch marks into each mushroom.

Pan sear each mushroom with the sprig of thyme and continue to pan-roast on both sides until fully cooked.

For the Carrot Ginger Purée:

Combine carrots, ginger, coconut milk in Vitamix and purée until smooth. Allow Vitamix to heat your mixture using its centrifugal force of the blade.

For the Honey Miso Nuoc Cham:

Mix the Honey Miso Nuoc Cham ingredients in a bowl until well combined.

To plate, spoon on the carrot purée, arrange the mushrooms, and garnish with diced yellow peppers and fresh herbs.

This recipe was created by Chef Joshua Ingraham for the National Honey Board.