Mushroom ‘Scallops’
Photography by Liz Murphy for Edible San Diego
Ingredients
Serves 2-4
- 5–7 king trumpet (or king oyster) mushrooms
- 2 tablespoons vegan butter
- 2 tablespoons kelp granules
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Remove the tops of the trumpet mushroom and set aside. Slice the large stems into small rounds, resembling the shape of a scallop.
- Heat a large skillet over medium-high heat and add 1 tablespoon of vegan butter or olive oil. Add mushroom slices to the pan in a single layer to achieve even color and texture.
- Sprinkle half of the kelp granules, spices, and lemon juice over the mushrooms, and cook for 3 to 5 minutes, or until the cooking side turns golden brown. Flip the mushroom slices, repeat seasoning, and cook on the opposite side until golden brown, adding more butter to the pan if needed.
- Once done, serve as an appetizer or add the mushroom ‘scallops’ to your favorite pasta or risotto recipe. You can use the reserved mushroom tops for other recipes or chop them into small pieces, marinate with tamari, maple syrup, nutritional yeast, liquid smoke, and pepper, then bake for 20 to 30 minutes at 400° until crispy for a great addition to any dish
Liz Murphy
Liz Murphy is a local plant-based chef and sustainability warrior. Find her new cookbook, Kitchen Contentment at santoshanutrition.com or look for it at local San Diego shops. Santosha Nutrition offers a plant-based cooking class with Chef Liz, a unique and fun gift for cooks of any level. Certificates include an interactive virtual or in-person cooking experience, with three recipes in a digital recipe packet with instructions. Find more info here. Have questions about storing a specific food item? Reach out to Liz at Santosha Nutrition or follow her on Instagram at @santoshanutrition for creative tips and storage ideas. More sustainable gifts from the writer of The Sustainable Foodist: Guide to Giving Planet-Friendly Gifts. The cookbook Kitchen Contentment: A Seasonal Guide to Cooking with Plants contains over 50 vegan and gluten-free recipes. Chef Liz’s first cookbook is arranged by season to encourage support for local farmers and shops. The book is printed sustainably through a carbon-neutral process on recycled paper. Find yours here.
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