For some vegans, the hardest part of veganism is giving up the dairy. But for me, it’s been the seafood. So to help curb my cravings for scallops, I headed to the Asia market for trumpet mushrooms to recreate this fish-free version of scallops.
The trumpet mushroom or the King Oyster Mushroom, as I’ve heard it referred to, is the perfect fix to recreate scallops. The thick, tall size mushroom fits the bill visually for scallops. The mushroom is very popular in Asian cuisine. The mushroom easily absorbs my garlicky, white wine sauce. I’ve also seen this mushroom in pulled “pork” recipes, ribs, and other meat substitutes.
You’ll need:
Trumpet mushrooms
Garlic cloves
Juice of a lemon
White wine
Vegan butter
Parsley
Dried or fresh basil
Spinach
Linguine noodles
Directions:
Boil water and prepare your noodles as directed on the back of the box.
Rinse mushrooms and cut into about half-inch rounds to mimic seafood scallops. Using a paring knife, create a tic tac toe shape on one side of the mushroom round.
In a skillet, on medium-high heat, add your favorite cooking oil to the skillet. Place your mushrooms on the hot skillet. Flip after 2-5 minutes. Remove from the skillet and put on a plate. If you need to repeat this step, do so.
Using the same skillet, add more oil to your skillet. Add spinach to your pan. Cook until spinach has wilted. Remove from skillet and set aside.
Next, add more oil to that same pan. Add your garlic and cook until fragrant. Don’t let the garlic burn! Add a 1/2 cup of white wine, lemon juice, and zest. Reduce your heat to medium. Add two tablespoons of vegan butter into the pan and stir. Add seasonings, parsley, basil, salt, and pepper. Add mushrooms back into the skillet to absorb the sauce for 2-5 minutes.
Assemble in a bowl by placing noodles down first, then spinach, and lastly mushrooms with sauce. Enjoy!
Easy Vegan Mushroom Scallops
Ingredients
- 4 Trumpet Mushrooms
- 3-6 garlic cloves
- 2 tbsp Juice and zest of a lemon
- 1/2 cup white wine I used Chardonnay
- 2 tbsp vegan butter
- 1 tbsp parsley
- 1 tbsp dried basil
- 4 cups spinach
- 1 package linguine noodles
Instructions
- Boil water and prepare your noodles as directed on the back of the box.
- Rinse mushrooms and cut into about a half-inch rounds to mimic seafood scallops. Using a paring knife, create a tic tac toe shape on one side of the mushroom round.
- In a skillet, on medium-high heat, add your favorite cooking oil to the skillet. Place your mushrooms on the hot skillet. Flip after 2-5 minutes. Remove from the skillet and put on a plate. If you need to repeat this step, do so.
- Using the same skillet, add more oil to your skillet. Add spinach to your pan. Cook until spinach has wilted. Remove from skillet and set aside.
- Next, add more oil to that same pan. Add your garlic and cook until fragrant. Don’t let the garlic burn! Add a 1/2 cup of white wine, lemon juice and zest. Reduce your heat to medium. Add two tablespoons of vegan butter into the pan and stir. Add seasonings, parsley, basil, salt and pepper. Add mushrooms back into the skillet to absorb the sauce for 2-5 minutes.
- Assemble in a bowl by placing noodles down first, then spinach and lastly mushrooms with sauce. Enjoy!