One of my favorite all time childhood dishes- Momma Trinh’s Banh Cuon rollsThese delicious Northern Vietnamese rice rolls are filled with savory ground pork and sliced wood ear mushrooms.Pair it with some fresh veggies, fried scallions, Vietnamese ham and some nuoc mam cham sauce and you’re golden! Click on for recipe and more!

Do you like Chinese style sweet and sour chicken? Well this recipe is sure to please and replaces the chicken with a plant based substitute, golden oyster mushrooms!

These mushrooms are dredged in a flour/egg batter and then deep fried to perfection for that extra crispy crunch. The wet batter creates a nice doughy crust that makes it more fluffy while the chewiness of the oyster mushrooms gives you that mock chicken texture!

To make these delicious vegetarian “Scallops” I made a thick miso and butter broth, reduced it down, and braised my mushrooms in it which really brought out a nice umami flavor since the mushrooms absorb so much flavor. Then dredging them in a little rice flour and pan searing them in a cast iron skillet produced a nice brown, caramelized edge. I further reduced down the miso broth and added some chopped cilantro and drizzled it on top of the “scallops”... mmmm.

See post for recipe and more photos!