Mushrooms are usually served as a side dish, but they are also great substitute for meat in a lot of plant-based recipes. Their meaty texture makes them great to use as a base for the scallops, like in this lemon and garlic vegan scallops recipe.
Lemon and Garlic Oyster Mushroom Scallops [Vegan]
- 1 pack Mycopia Trumpet Royale Mushrooms
- 2 tablespoons lemon juice
- 3 tablespoons garlic minced
- 1 teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- ¼ teaspoon paprika
- 1 cup vegetable broth
- 1 tablespoon vegan butter or refined coconut oil
- 1 teaspoon water
- 1 teaspoon arrowroot powder
- 2 tablespoons non-dairy milk
- Slice the stem of each mushroom into ¼ inch thick slices, so that they resemble scallops.
- In a resealable container or plastic bag add the mushrooms, lemon juice, garlic, onion powder, parsley, salt, pepper, paprika, vegetable broth and seal it. Shake to mix all of the ingredients together and store in the refrigerator overnight.
- Heat a medium sized pan over medium high heat until the pan is very hot.
- Add 1 tablespoon vegan butter or coconut oil to the pan and swirl around the pan as it melts.
- Immediately place each mushroom on the pan and sear for 3 minutes.
- Flip the mushrooms over and sear for another 3 minutes.
- Remove the mushrooms from the pan.
- In a separate bowl, pour the water and stir in the arrowroot powder little by little making sure that all of the powder is dissolved.
- Add about ½ cup of the marinade onto the pan, the arrowroot liquid and the milk and stir continuously until the marinade starts to thicken.
- Remove the sauce from the heat.
- Plate the mushrooms and drizzle the sauce on top. Serve alongside your favorite side dish or vegetables.