Foodhi Classics: Mushroom Scallops

A more recent classic, these beauties bring together some of our favorite flavors in a dish that’s part fine dining, part “yeah, we don’t actually own a tablecloth.”

I wanted to bring back our yuzu edamame spread, Frances wanted more mushroom dishes, and thus, mushroom scallops were born—like a delicious, slightly pretentious but ultimately lovable culinary experiment.

We start with finely scored and marinated trumpet mushrooms, serve them over yuzu edamame spread, and top it all off with red miso crumbs, powdered nori, and an herbed oil. Originally, this dish was a plated Valentine’s Day special—because nothing says romance like me playing pretend classically trained chef. I break out the tweezers, do my best mustache-twirling villain impression, and then remember I run a small working kitchen where nobody has time for that nonsense.

Don’t worry, this dish isn't all bells and whistles. In fact, we don’t even have a bell. We used to, but our server got annoyed at kids ringing it, so we did what any reasonable chef would do. We threw it out.