A delicious recipe for vegan scallops made from trumpet mushroom stems. These will become a new plant-based favorite!
- 5–6 king trumpet mushroom (also called king oyster mushrooms)
- 1 tablespoon high heat oil, such as avocado or grapeseed oil
- kosher salt
- Slice mushroom stems into 1-inch thick scallop-sized pieces. Reserve tops for another use. Add stem slices to a medium bowl. Fill bowl with hot water then stir in ¼ teaspoon kosher salt; soak at least 30 minutes or up to 1 hour.
- Drain mushroom stems then arrange on a paper-towel-lined plate and pat dry; season with kosher salt.
- Heat oil in a large stainless steel skillet over medium.
- Carefully add stems in a single layer, (they’ll sputter a bit) being careful not to overcrowd the pan (cook in batches if needed).
- Cook stems, without moving, until bottom side is golden brown and crispy, 5–6 minutes. Flip and continue cooking until second side is golden brown and crispy, 5–8 minutes. Transfer mushroom “scallops” to a plate and repeat cooking process with any remaining stems.
- Serve as desired (see recipe article for ideas).
Feel free to use a cast-iron skillet, just watch the scallops as they will likely cook a bit quicker.
Keywords: trumpet mushroom scallops, vegan scallops