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Crispy Vegan Trumpet Mushroom Scallops in Garlic Butter

Crispy Vegan Trumpet Mushroom "Scallops" in Garlic Butter

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine American
Servings 2 main servings or 4 appetizer portions

Equipment

  • Sharp knife To cut uniform rounds of trumpet mushrooms.
  • Cast iron skillet or heavy-bottomed frying pan Ideal for achieving that deep, golden sear and crispy texture.
  • Mixing bowl For marinating the mushrooms.
  • Tongs or spatula For flipping the mushrooms without breaking them.
  • Microplane or zester Optional, but great for getting fine lemon zest.

Ingredients
  

For the Mushroom "Scallops"

  • 4 large king trumpet mushrooms also known as king oyster mushrooms
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup optional for balance
  • 1/2 teaspoon smoked paprika
  • Freshly ground black pepper to taste
  • Pinch of sea salt

For the Vegan Garlic Butter Sauce

  • 3 tablespoons vegan butter
  • 4 cloves garlic finely minced
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon lemon juice
  • Zest of half a lemon
  • Salt to taste

Optional Garnishes

  • Fresh parsley or chives
  • Lemon wedges for serving

Instructions
 

Prep the Mushrooms

  1. Start by cleaning the king trumpet mushrooms with a damp paper towel—avoid soaking them in water. Slice the stems into 1 to 1.5-inch thick rounds. You’ll want pieces that resemble traditional scallops. Score a shallow criss-cross pattern on the top and bottom of each round to help them absorb flavor and sear more evenly.

Marinate for Depth

  1. In a mixing bowl, combine olive oil, soy sauce, lemon juice, maple syrup (if using), smoked paprika, salt, and pepper. Toss the mushroom rounds gently in the marinade, ensuring all surfaces are coated. Let them sit for about 10 minutes while you prep the garlic butter sauce.

Sear to Perfection

  1. Heat a cast iron skillet over medium-high heat. Add a splash of olive oil and once it’s shimmering, place the marinated mushroom rounds flat side down. Do not overcrowd the pan—work in batches if necessary. Let them sear undisturbed for about 3–4 minutes per side or until both sides are beautifully caramelized and crispy.
  2. This is where the magic happens—the mushrooms will develop that slightly chewy, crispy edge while staying juicy inside, almost like a real scallop.

Make the Garlic Butter Sauce

  1. Lower the heat slightly and push the mushrooms to one side of the skillet. Add the vegan butter to the empty side of the pan. Once melted, stir in the minced garlic and sauté for 1–2 minutes until fragrant but not browned. Add lemon juice and zest, then mix everything together in the pan so the mushrooms are well coated.

Serve and Garnish

  1. Plate the mushroom scallops immediately while hot. Spoon any remaining garlic butter sauce over the top and finish with a sprinkle of fresh parsley or chives. Serve with lemon wedges on the side.