Easy Vegan Mushroom Scallops
Kick your seafood craving with these 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!