Wicked Purple Rice




  1. Preheat oven to 200ºC / 400ºF. Cut each king oyster mushroom into 3 scallop sized medallions and score on each side. Roughly chop mushroom caps.
  2. Heat up a cast-iron pan on a medium heat. Add 1 tbsp of vegetable oil to the hot pan and swirl to coat surface. Place mushroom scallops in pan, flat side down and add the chopped caps.
  3. While mushrooms cook, prepare rice according to instructions. When mushrooms turn golden brown, flip. Cook for 3-4 minutes on each side. Season with salt and black pepper. When golden brown on both sides, add 1 tbsp of vegan butter to pan and transfer to oven for 5 minutes.
  4. Return to stove over a medium-high heat and turn mushrooms again. Add minced garlic, ¼ c white wine, 1 tbsp vegan butter and gently stir to reduce.
  5. Assemble rice in the centre of the plate, with mushroom scallops surrounding.
  6. Add baby spinach to hot pan and wilt with a pinch of salt and black pepper. Once cooked, add to each bowl on top of rice. Pour remaining sauce into the bowls and serve!