Mushroom “Scallops”

Mushroom “Scallops”

Sometimes the most magical meals are the ones that transform something ordinary into something extraordinary. These Royal King Trumpet mushrooms, sliced and seared to golden perfection, take on the look and texture of scallops — tender, juicy, and full of umami depth. Cooking this dish felt like alchemy at the table, reminding us that food is both nourishment and creativity. 🌿✨

This dish is a reminder that creativity in the kitchen is about seeing the essence beyond form. A mushroom becomes a scallop, dinner becomes ceremony, and nourishment becomes an act of art.

Mushroom “Scallops” Recipe

Ingredients

• 4 Royal King Trumpet mushrooms

• 2 tbsp olive oil or avocado oil

• 2 tbsp plant butter (or ghee if you use it)

• 2 cloves garlic, minced

• ½ cup vegetable broth (or dry white wine for added depth)

• 1 tbsp tamari or soy sauce

• Juice of ½ lemon

• Fresh parsley or chives, chopped (for garnish)

• Sea salt & freshly ground black pepper, to taste

Instructions

1. Prepare the mushrooms

   • Slice the mushroom stems into 1–1.5 inch thick rounds. Use a paring knife to lightly score a crosshatch on each side (this helps them absorb flavor and cook evenly).

2. Sear

   • Heat oil in a skillet over medium-high heat. Add the mushroom rounds and sear 2–3 minutes per side until golden brown. Remove and set aside.

3. Make the sauce

   • In the same pan, reduce heat to medium. Add plant butter and garlic, cooking until fragrant (about 1 minute). Deglaze with broth or wine, stirring to lift the browned bits. Add tamari and lemon juice.

4. Finish

   • Return mushrooms to the pan. Spoon the sauce over them as they simmer for another 2–3 minutes, allowing them to absorb the flavors. Season with salt and pepper.

5. Serve

   • Plate your “scallops,” drizzle with pan sauce, and garnish with fresh herbs. Serve with seasonal veggies, risotto, or alongside your favorite grain for a full meal.