Mushroom Scallops Recipe: How to Make Vegan Scallops

Mushroom scallops are the stems of king trumpet mushrooms cut in thick segments and then seared to resemble sea scallops. The mushroom rounds’ flavors and aesthetics truly approximate that of scallops’, with a slight saline, buttery note with a hint of umami that will impress even the most vociferous carnivore. Trumpet mushrooms (or king oyster mushrooms) taste like a cross between a portobello mushroom and a maitake—with a distinct juicy nuttiness when cooked. Essentially, these are vegan scallops ready for any seafood-alternative main course or appetizer.

You can use mushroom scallops in many exciting ways. Try out each of these to determine your favorite preparation:

1. 1. Alongside clarified butter: Treat your king oyster mushroom scallops like crab or lobster and dunk them into pristine clarified butter or a garlic butter sauce. Steer clear of this option if you're vegan. (Or use a vegan butter alternative.) Learn how to make clarified butter.
2. 2. Atop a risotto: Creamy risotto is an ideal bed for king trumpet mushrooms. Make a mushroom risotto to double down on the fungi flavor. Try one of these risotto recipes.
3. 3. In a pasta: Perfectly seared mushroom rounds or scallops are excellent on top of a creamy, decadent pasta served with a heaping amount of grated cheese to pass around the table. The rich density of the scallop is a perfect contrast to the toothsome pasta. Learn how to make homemade fettuccine pasta with Chef Thomas Keller.
4. 4. On a creamy base: Yogurt, labneh, sour cream, or even a savory oat base could be a unique way to enjoy your thick rounds or mushroom scallops. Top the dish with plenty of fresh herbs for a textural, flavor, and color contrast.
5. 5. With a rich purée: No matter if it’s carrot, fennel, celeriac, parsnip, leek, avocado, or even peach, pear, or plum, a vegetable or fruit purée is the perfect counterpoint for the meaty mushroom scallop. Top the dish with a raw fennel salad with orange segments for textural variation.

Mushroom scallops are a restaurant-worthy preparation that you can easily make at home. Follow these tips to ensure your success:

1. 1. Carefully clean the mushrooms. Washing mushrooms doesn’t always have to involve water. You can clean mushrooms with a few paper towels and a mushroom brush. The lack of water prevents the fungi from soaking up additional moisture, which would make them soggy and prevent them from getting crispy as they cook. If you don’t have a mushroom brush, a pastry brush works just as well. Learn how to clean mushrooms properly.
2. 2. Season the mushrooms properly. Wait to season the mushrooms with salt until they have released their liquid and started to brown. Mushrooms tend to release a considerable amount of liquid during sautéing. Continue to cook them until the liquid evaporates and the mushrooms begin to brown. Salting too early can cause the mushrooms to release their liquid prematurely, hindering proper browning or searing.
3. 3. Take your time. To get that picture-perfect caramelized top and bottom king oyster mushroom stems, be patient and avoid repeatedly flipping the mushroom stems. Prolonged contact with a hot surface yields deep caramelization.