Slice mushroom stems into 1-inch thick scallop-sized pieces. Reserve tops. 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.

Meanwhile, combine shallot, vinegar and ½ teaspoon kosher salt in a small bowl; let sit 5 minutes.

In a medium bowl combine herbs with oil to coat.

Add beans, pepper flakes and shallot-vinegar mixture to herb mixture and toss gently to combine; season with salt and additional pepper flakes to taste.

Cut reserved mushroom tops into ¼-inch thick slices; set aside.

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.

Add a drizzle of oil to the now-empty skillet and add sliced mushroom tops and season with salt; toss to coat with oil then cook, without moving, until golden brown on bottom, about 4 minutes. Stir and continue cooking, stirring only occasionally, until deeply golden brown and starting to crisp, about 6 minutes more.

Divide bean salad between serving bowls and top with crispy mushroom tops and vegan trumpet mushroom scallops; finish with flaky sea salt, additional pepper flakes, herbs and a drizzle of olive oil.