In this recipe, succulent Oyster mushrooms are cooked until they reach the texture similar to scallops and then are wrapped in a smoky veggie bacon. While they look fancy and intricate, they are actually super easy-to-make! Serve with fettuccini pasta for a deliciously unique dish.

Bacon-Wrapped Scallop Mushrooms [Vegan]



Cooking Time




For the King Oyster Mushroom Scallops:

  • Stems of 4 King Oyster mushrooms, rinsed and cut into 1-1 1/2 sections
  • 1 tablespoon coconut oil
  • 1 tablespoon liquid smoke
  • 1/3 cup vegetable broth
  • 4-6 strips veggie bacon
  • 1/4 cup white wine
  • 1 tablespoon vegan butter
  • 2 garlic cloves, minced
  • 1 shallot, minced

For the Pasta:

  • 2 cups cooked fettucini pasta
  • 1 cup vegetable broth
  • 1/4 cup white wine
  • 1 garlic clove, minced
  • 1/2 cup fresh tomatoes, cut into small cubes
  • 1/4 cup basil
  • 1 tablespoon red pepper flakes
  • 1 tablespoon capers
  • 2-4 kale leaves, removed from stems, sliced


  1. Wash the mushrooms and slice into 1-inch thick pieces. Carefully wrap the vegan bacon around the mushrooms and pin with toothpicks, then place in a pan on medium-high heat with the coconut oil and liquid smoke. Cook for 5-7 minutes to get a good sear. Once slightly crispy set aside. Please note that they will shrink in size a little once cooked.
  2. Add the butter and garlic, cooking for 1 minute until translucent. Then add the broth, shallots, and white wine to the skillet, and let it simmer. Cook for 3-5 more minutes, set aside. Meanwhile remove the stems from the kale, slice, add a drizzle of olive oil to your hands and massage for 2 minutes.
  3. Add the cooked pasta, sliced kale, capers, chopped tomatoes, and toss in the white wine sauce. Remove the toothpicks from the "scallops" and top the pasta with it.
  4. Garnish with fresh basil and red pepper flakes.

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