If you can get your hands on king oyster mushrooms or trumpet mushrooms, you have to give these scallop-inspired mushroom! They are so delicious and the texture is perfect!

Here’s everything you will need to make these vegan scallops::

King Oyster or Trumpet Mushrooms - you can likely find these at your local Asian Market, Farmer’s Market or most health food stores such as WholeFoods
Seaweed/Nori Sheets - Most retailers carry these
Vegan-friendly Furikake Seasoning - Here is my go-to brand of furikake
Coconut Aminos or Soy Sauce
Plant-Based Butter - My go-to brand is Miyoko
Salt and Black Pepper

CLICK HERE TO WATCH ME MAKE THIS RECIPE

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on Instagram (@sweetgreensvegan.com)

Ingredients:

8 oz king oyster mushrooms or large trumpet mushrooms

2-3 large seaweed sheets

3 tbsp furikake (plus extra for sprinkling)

1/4 cup coconut aminos or soy sauce

3 tbsp vegan butter (plus extra for drizzling)

Salt and black pepper, to taste

Instructions:

In a large pot, bring water to a simmer.

Clean the mushrooms by rinsing or brushing off any dirt using a kitchen towel or paper towel.

Slice the mushrooms into 1-inch thick pieces, similar in size to scallops.

Once the water begins to simmer, add the seaweed sheets, 3 tbsp furikake, and 1/4 cup coconut aminos or soy sauce.

Add the mushrooms directly to the simmering water or place them in a strainer that fits comfortably inside the pot. Both methods work well. If using a strainer, it will be easier to remove the mushrooms later.

Reduce the heat to low-medium, cover the pot with a lid, and let it simmer for 20 minutes. Remove the mushrooms from the water, set them aside, and pat them dry with a kitchen towel or paper towel. Reserve the cooking liquid for later use.

In a large skillet over medium heat, melt 3 tbsp of vegan butter. Once melted, add the mushrooms to the skillet.

Cook the mushrooms for a total of 12 minutes, flipping them every 2-3 minutes until they turn golden brown. Each time you flip them, add 2 tbsp of the reserved seaweed cooking liquid. This will enhance the flavor of the vegan scallops.

Optional but highly recommended: In a small bowl, combine 2 tbsp melted vegan butter and 1 tbsp furikake seasoning.

Serve the cooked mushrooms with your choice of sides, sprinkling them with extra furikake. Drizzle them with the melted furikake butter (if using) and season with salt and black pepper to taste.