How to“Scallops” Veracruz w/Potatoes & spinach
14 steps
What you’ll need
6oz
King oyster mushrooms
4oz
Baby Spinach
1/4c
Kalamata Olives
Medium saucepan
1
Tomato
10oz
Red potatoes
3tbsp
Butter (vegan)
1/2tsp
Smoked Paprika
1/2
Red Onion
2tbsp
Capers
3cloves
Garlic Powder
Large nonstick skillet
Add red potatoes to medium saucepan, cover with water, and bring to boil over high heat.
1
Cook until potatoes are fork-tender (10-12min). Drain and let cool
2
Trim ends away from King Oyster Mushrooms and cut stems into 1 inch thick rounds. = (“Scallops”)
3
Melt 1tbsp (vegan) butter on med-high heat
4
Then add mushrooms/or scallops. Cook until brown on both sides (3-4min per side)
5
In saucepan, add sliced onion, half of minced garlic. Cook until onion softens (3-4min) on med-high
6
Mmmmmm!
7
Add chopped tomato, chopped olives, and capers for 1min until tomatoes begin to break down
8
Then add 1/2c water. Boil, then reduce to simmer until ready to serve over mushrooms/scallops
9
Mmmmm
10
Smash potatoes gently with hand to blister open.
11
Return potatoes to skillet and cook until crispy. (3-4min per side) on med-high
12
Add paprika. (“TAKE THAT POTATOES!”) oh and add left over garlic
13
Push potatoes aside. Add spinach and cook until wilted.
14
1
2
3
4
5
6
7
8
9
10
11
12
13
14