Preparation:
prep time: 10 minutes
cook time: 25 minutes
1 serving
Ingredients:
-1 king oyster mushroom, sliced (can also use heart of palm or jackfruit)
-1/2 tsp old bay seasoning
-1 slice of brioche toast (about 1/2 inch thick)
-vegan butter, for toast
-1/4 cup napa cabbage (green cabbage), chopped
-4-5 cloves garlic, diced
-salt and pepper, to taste
Hallabong Béarnaise sauce
-1/4 cup vegan butter
-1 1/2 tbsp flour
-2/3 cup non-dairy milk
-juice of one hallabong (tangerine, mandarins, or navel oranges)
-1 tsp lemon juice
-1/2 veggie stock cube
-1 pressed garlic clove
-2 tsp tarragon
-1 bunch turmeric
-salt and pepper, to taste
Directions
Melt the butter in a saucepan over medium heat. Once the butter has melted, lower the heat and whisk in the flour to create a sticky paste (roux).
Add the milk, continue to stir, and make sure that all the flour and butter mixture has dissolved.
Bring to a simmer and continue to stir for about 5-10 minutes, until the sauce thickens. Add all of the other ingredients, except the fresh parsley and simmer while stirring for another couple of minutes.
Make the dish:
In a pan on medium heat, add about 1 tbsp of oil and let it heat. Add the garlic and roast, being careful not to burn it. You want it to be a golden color, for about 1-2 minutes. Remove garlic from the pan and set aside. Using the same oil from the garlic, add in your cabbage and sauté, until cooked. Set the cabbage aside.
Using a clean pan, add a bit of oil and sear the mushroom slices, seasoning them with the old bay seasoning on both sides, about 1 minute per side or until cooked thoroughly. Set aside until plating.
Butter the brioche on both sides and toast. You can use the oven, a toaster or a pan for this. When toasted, you will need to cut this gently in half.
Assemble the dish:
In a plate by adding the cabbage, follow it with the garlic and half the brioche toast. Top with the mushroom (one or two pieces). Make sure to take your time and be gentle as all the ingredients can topple over.
Scoop up some of the sauce and drizzle on top of the plated dish. You can top this off with a piece of fried cabbage or parsley. Enjoy!