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King Mushroom “Scallop” with Wakame and Cucumber Salad


Costandi Designs’ room inspiration came from a photo of Mick Jagger from the late 1960s. “Taking a cue from this, I looked into Rolling Stones lyrics for inspiration,” says chef Vorstermans. “I found a cookbook from 1967 called Singers and Swingers in the Kitchen that has a “recipe” by the Stones. It’s basically just hot dogs, canned baked beans and mashed potatoes. I’ve been really inspired by Spanish food recently, so I sort of melded the two together.” The end result is this beautiful Spanish Tortilla, served with sausage.

Recipe courtesy of Chef Dan Vorstermans of Field Guide


For the Salad:
  • 2 Tbsp (30 ml) dried wakame
  • 1/2 English cucumber
  • 1/4 cup (60 ml) rice wine vinegar
  • 2 tsp (10 ml) organic cane sugar, or any raw sugar
  • 1 Tbsp (15 ml) white/yellow miso
  • 1 Tbsp (15 ml) finely grated ginger
  • 1 Tbsp (15 ml) lemon juice
  • 2 tsp (10 ml) sesame oil
  • 1/4 cup (60 ml) vegetable oil (you may need less, see instructions) salt to taste toasted sesame seeds to top
For the Scallops:
  • 4 wide-stemmed king oyster mushrooms (tops trimmed, cut into about 1-inch rounds)
  • 1/2 tsp (2 ml) salt
  • 1/4 cup (60 ml) water
  • 1/2 tsp (2 ml) lemon zest
  • 1/8 cup (30 ml) white wine pinch fresh thyme and rosemary pinch chili flakes
  • 2 Tbsp (30 ml) dulse or other dried seaweed like nori or wakame


For the Salad: 1. Simmer rice vinegar with organic cane sugar until sugar dissolves. Pour over wakame and let stand until softened (about 20 minutes). Drain (keep rice wine vinegar for the sauce). 2. Combine the rice wine vinegar with the rest of the ingredients, whisking the oils in last to emulsify. 3. Julienne cucumber into thin strips, and place in marinade with wakame. 4. Marinate in fridge for 30 minutes until ready to use. Drizzle marinade over salad as desired. Serves 2 to 4. For the Scallops: 1. Toss mushrooms with 1/2 tsp salt and let sit for 20 minutes until softened. 2. Meanwhile, combine the white wine, water, lemon zest, rosemary, thyme, and chili flakes in a medium sized bowl. 3. Toss scallops in marinade and let sit in fridge overnight to a few days (the longer, the better). 4. To serve, heat 1 Tbsp of oil in a pan over medium heat and sear mushroom for about 2 minutes per side until browned and mushroom is soft to the touch.

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