This recipe from Lauren Grant & Zestful is ridiculously easy to make and frankly, a show-stopper! Using our Trumpet mushrooms you'll be able to create a delectable and VEGAN meal that makes everyone's mouth water.
Slice the stems of trumpet mushrooms into thick coins.
Place the mushroom slices in a bowl and cover with hot water (I use a tea kettle for this). Let soak for 30 minutes.
Drain the water and transfer the mushrooms to a paper-towel-lined plate. Next, pat the mushroom stems dry and season with kosher salt.
In a large stainless steel skillet, heat some high-heat oil (avocado, grapeseed, sesame, peanut) until shimmering. Add mushroom “scallops” in an even layer—be sure not to overcrowd the pan or the “scallops” will steam instead of sear.
Cook the vegan scallops until the first side is deeply golden brown, flip and continue cooking until golden brown on the second side.
Repeat cooking process with remaining mushrooms.
Try not to inhale the whole batch! (We won't judge you if you do, though.)