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Vegan King Trumpet Mushroom “Scallops”

KingTrumpet

Prep Time

Coming soon!

Cook Time

Coming soon!

Protein

Vegetable

Description

Ingredients

  • 6 large King Trumpet's sliced 1" thick
  • 1 cup vegetable broth. hot
  • 2 tbsp white miso
  • 1 tbsp soy sauce
  • 1-1/2 tsp seaweed or kelp granules
  • 1 tbsp olive oil
  • 3 tbsp vegan butter
  • 2 garlic cloves
  • 1 lemon, juiced
  • Sea salt and black pepper
  • 2 tbsp chopped fresh parsley

Directions

  1. Slice King Trumpet stems into 1″ pieces
  2. In large mixing bowl, whisk hot vegetable broth, white miso, soy sauce, kelp, and olive oil until miso dissolves in broth.
  3. Marinate mushrooms for 15 min to 2 hours, overnight preferred.
  4. Melt 1 tbsp vegan butter in large skillet over medium high heat. Place marinated mushrooms in pan and brown 6-8 minutes on each side.
  5. To make garlic butter sauce, melt 2 tbsp vegan butter. Add garlic and cook, stirring frequently for 1 minute.
  6. Stir in lemon juice then season with salt and pepper to taste.
  7. Pour the garlic butter sauce over the mushroom scallops and garnish with parsley

Other Recipes

Maple Roasted Maitake Mushrooms on Toast
Vegan Butter shoyu Maitake Mushrooms
Brown Beauty Stuffed Acorn Squash
King Trumpet Mushroom “Scallops”

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    Danielle

    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    Vegan King Trumpet Mushroom “Scallops”