Vegan King Trumpet Scallops
A delightful plant-based dish transforming king trumpet mushrooms into tender, savory 'scallops' with a golden sear, perfect for a gourmet vegan meal.
Ingredients
- 2 large king trumpet mushrooms
- 1 tablespoon olive oil or vegan butter
- 1 clove garlic minced (optional)
- 1 tablespoon fresh parsley chopped (for garnish)
- to taste salt
- to taste black pepper
- to taste lemon wedges for serving
Instructions
- Clean the king trumpet mushrooms. Slice the thick stems crosswise into ¾ to 1-inch thick rounds, resembling scallops. You can discard the caps or save them for another use.
- Pat the mushroom rounds very dry with a paper towel. Season generously with salt and pepper on both sides.
- Heat the olive oil (or vegan butter) in a large non-stick skillet over medium-high heat until shimmering.
- Carefully place the mushroom "scallops" in the hot pan, ensuring not to overcrowd it. Cook in batches if necessary.
- Sear for 4-6 minutes on the first side, until deep golden brown and caramelized. Resist the urge to move them too soon.
- Flip the "scallops" and add the minced garlic (if using). Sear for another 3-5 minutes on the second side, until golden brown and tender.
- Remove from heat. Garnish with fresh parsley and serve immediately with lemon wedges.
Notes
For extra flavor, add a splash of white wine or vegetable broth to the pan during the last minute of cooking. Serve with a squeeze of fresh lemon juice, fresh parsley, or a rich garlic butter sauce. They pair beautifully with pasta, risotto, or alongside roasted vegetables.