Hearty trumpet mushrooms? Caramelized brown butter? Fresh thyme? Just try saying no to this creative twist on scallops. These vegetarian mushroom “scallops” are seared and cooked until tender. You’d never know they weren’t the real thing.
- 5 tablespoons unsalted butter
- 16 ounces trumpet mushrooms, about 2
- 4 sprigs of thyme, plus extra for garnish
- Fine sea salt
- Ground black pepper
- To make the brown butter, melt 4 tablespoons of butter in a small saucepan over medium heat. Swirl the butter in the pan as it begins to foam and continue to cook about 2 to 3 minutes. When brown specks start to appear in the butter remove it from the heat and set aside.
- Slice the mushroom into 1-inch thick rounds, for 12 total mushroom scallops.
Melt the remaining tablespoon of butter in a large cast iron skillet over medium-high heat. Add the thyme sprigs and stir them around the flavor the butter.
- Add the mushroom scallops. Spoon half of the brown butter over the scallops and cook 3 to 5 minutes, until the bottoms are golden brown. Flip and spoon the remaining brown butter over the top of each. Cook 3 to 5 more minutes, until tender.
- Sprinkle with salt, pepper, and thyme leaves before serving.
Keywords: Vegetarian Scallops, King Oyster Scallops, Mushroom Scallops