What you’ll need
King oyster mushrooms
Large nonstick skillet
Add red potatoes to medium saucepan, cover with water, and bring to boil over high heat.
Cook until potatoes are fork-tender (10-12min). Drain and let cool
Trim ends away from King Oyster Mushrooms and cut stems into 1 inch thick rounds. = (“Scallops”)
Melt 1tbsp (vegan) butter on med-high heat
Then add mushrooms/or scallops. Cook until brown on both sides (3-4min per side)
In saucepan, add sliced onion, half of minced garlic. Cook until onion softens (3-4min) on med-high
Add chopped tomato, chopped olives, and capers for 1min until tomatoes begin to break down
Then add 1/2c water. Boil, then reduce to simmer until ready to serve over mushrooms/scallops
Smash potatoes gently with hand to blister open.
Return potatoes to skillet and cook until crispy. (3-4min per side) on med-high
Add paprika. (“TAKE THAT POTATOES!”) oh and add left over garlic
Push potatoes aside. Add spinach and cook until wilted.