Trumpet mushroom scallops

Vegan Mushroom Scallops are made with meaty Trumpet mushrooms marinaded in a sweet and savoury sauce that tastes like the sea - just like scallops. Enjoy as an appetizer or add to pasta or vegetables for a main dish.

A delicious recipe for vegan scallops made from trumpet mushroom stems. These will become a new plant-based favorite!

These vegan scallops are made with King Oyster mushrooms and have the PERFECT texture. Cooked in a vegan lemon garlic butter sauce with fresh parsley they are out-of-this-world delicious!

King Oyster mushrooms, also called Trumpet mushrooms, are so versatile and can be used in so many ways. Their texture resembles scallops when cooked, so they are a perfect choice for this deliciously rich pasta dish

Disclosure: I was given some Trumpet Royale mushrooms from Mycopia Mushrooms to create this recipe. Below is a transcript of the video above. The full recipe is listed after the transcript.Mushrooms are usually served as a side dish, but did you know that they are also great substitute for meat in a lot of plant-based recipes. They're meaty texture makes them great to use as a base for the scallops in this lemon and garlic vegan scallops recipe.I'm using Mycopia’s Trumpet Royale mushrooms…

Vegan Scallops - really dive into the kindness pool, leave those bivalves alone, and make this vegan recipe instead! Plump king oyster mushroom stems, flawlessly cooked in vegan butter or olive oil, spices, and herbs create the perfect replacement for scallops. Plenty of flavor, but lax on the effort, makes for one incredibly delicious recipe.

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Add a creative twist to your meal with these vegetarian scallops made from trumpet mushrooms. The mushroom scallops are browned and cooked until tender. A drizzle of nutty, caramelized brown butter and vibrant thyme send them over the top!

Sauteed trumpet mushrooms look like scallops, but are much more forgiving to cook, and a hell of a lot cheaper. I love them in this pasta--it feels surprisingly elegant--but you could make the mushrooms on their own for salads or grain bowls. I use white pasta here since whole wheat's earthy flavor can overwhelm the mushrooms.