Vegetarian Scallops

A quick yet flavorful main course that you might even mistake for the real thing!

Ingredients

• 1 large King Trumpet Mushroom

• 2 tbsp butter

• ½ tsp Garlic Powder

• ½ tsp Old Bay

• ½ tsp Salt

• ¼ tsp Pepper

• 2 cloves garlic minced (optional)

• Lemon and Chopped Parsley to serve

Steps

1. Wash and dry mushroom thoroughly. Using a knife, cut the tough bottom off from the stem, usually about 1 to 1.5 inches from the base.

2. Cut the remaining stem into 1 inch slices and score each side with a checkered pattern to a depth of no more than ¼ inch. Make sure to cut all the way up to the base of the cap as this can be used for a scallop as well.

3. Melt two tablespoons of butter over medium-low heat in a large pan. Add the mushrooms one at a time and avoid overcrowding the pan. 

4. Once all the mushrooms are in the pan, season with garlic, salt, old bay, and pepper and place a heavy lid or pan atop the mushrooms. The weight of the pan helps draw out moisture and ensures a meaty texture. Cook for 8 minutes with the pan atop the mushrooms.

5. Remove the pan and flip the mushrooms. Add minced garlic to the mushroom liquid (if desired) and cook for another 5-10 minutes, or until golden brown. Stir garlic occasionally to avoid burning.

6. Garnish with lemon and parsley and serve hot.