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I have been seeing these here & there on the internet & decided to just wing it & try these out for myself. I find that King Trumpet mushrooms are very easy to find in most Asian markets. I found these at my favorite Thai market in Hollywood – Silom. They come in a plastic bag & there are usually 4-5 mushrooms in there.
I pan seared these & the result was incredible! They REALLY look like scallops & they have a similar rubbery texture and the thready texture. These are super easy & I recommend them highly!
Vegan King Trumpet Scallops & Lemon Garlic Pasta
for the scallops
4-5 King Trumpet mushrooms – the stems cut into 1-inch long rounds. Save the rest of the mushrooms for another use – like – stock.
1 cup vegetable stock
1/4 cup white wine
1 TBS each of nori & kelp flakes – (optional – or use a crumbled up sheet of nori)
1 TBS Olive oil
1 TBS vegan butter
for the pasta
1/2 lb cooked pasta (I used angel hair)
1 tbs olive oil
2 TBS vegan butter
1 lemon – the rind zested & the juice squeezed
Crushed red pepper to taste
S&P to taste
Cut the mushrooms. Soak the pieces in a mixture of the stock, wine & whatever nori or kelp you are using – for about an hour. Toss them intermittently. Drain on paper towel.
Heat the olive oil & better over medium high to high heat & sear the mushrooms. It should take about 10-12 minutes – turning them on each end occasionally. Drain on paper towels.
Wipe out the pan & heat oil & butter and the crushed red pepper & garlic. Heat until it thickens a bit & the garlic becomes aromatic – being careful not to burn the garlic. Add S&P to taste.
Toss the garlic butter with the pasta. Place a few scallops on the plated pasta. Garnish with chopped parsley.
Alternatively – you can reheat the pasta in the pan with the scallops & then serve with parsley.