Tomato Cloppino with Grilled Trumpet Mushroom 'Scallops' and Basil-Infused Oil

Vegetarian cloppino soup from the Natural Gourmet Institute uses mushrooms instead of seafood
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Tomato Cloppino with Grilled Trumpet Mushroom 'Scallops' and Basil-Infused Oil

Recipe by Chef Olivia Roszkowski, Natural Gourmet Institute

  • 4 to 6 servingsServings

Ingredients

Tomato cioppino:

  • 1 red onion, small dice
  • 1/2 teaspoon sea salt
  • 4 cloves garlic, minced
  • 1/4 teaspoon red chili flakes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 cup white balsamic vinegar
  • 2 (28 oz) cans whole peeled tomatoes, crushed by hand
  • 4 cups vegetable stock
  • 2 medium pieces kombu
  • 1/4 cup arame, soaked in 2 cups water

Trumpet mushroom ‘scallops’:

  • 1/4 cup organic canola oil
  • 1 lb. king trumpet mushrooms, cut into ¼ inch rounds
  • 1 teaspoon sea salt
  • Freshly ground black pepper

Basil infused oil:

  • 1/4 cup kosher salt
  • 1 large bunch basil, destemmed
  • 1 cup organic canola oil
  • 1/4 teaspoon sea salt
  • 1/4 cup micro basil, for garnish (optional)

Preparation

1. Tomato cioppino: Preheat a large deep sauté pan over medium heat. Add the red onion and sea salt and cook for 4 to 5 minutes, or until translucent, stirring frequently. Stir in the garlic, red chili flakes, coriander and cumin. Deglaze pan with white balsamic vinegar. Add the crushed tomatoes and bring mixture to a boil. Strain the soaked arame (reserve the soaking liquid). Transfer the tomato mixture to a medium pot, and add the stock, kombu and arame soaking liquid. Simmer for 20 to 30 minutes. Remove kombu before serving.

2. Trumpet mushroom ‘scallops’: Preheat large deep sauté pan with canola oil over medium heat. Add the cut mushrooms, working in batches if necessary, searing each side for 2 to 3 minutes, or until golden. Remove from heat and season with sea salt and black pepper.

3. Basil infused oil: Fill a small saucepan halfway with water and add the kosher salt. Bring to a boil; add basil leaves and cook for 30 seconds, or until limp. Place in strainer and plunge into an ice bath. Squeeze dry and blend with canola oil in a blender. Strain and season with sea salt.

4. To serve: Pour tomato cioppino into bowls, and garnish with ‘scallops’, basil oil, a small amount of arame and micro basil.

 See Also: Whole Wheat Fettuccine with Mushroom Cream Sauce and Crispy Shiitakes

Photography by Alexandra Shytsman, Natural Gourmet Institute