The Easy Vegan Mushroom Scallops are a lemony, garlicky take on traditional scallops. From my view, you won’t even miss the seafood.
Easy Vegan Mushroom Scallops
4 King Oyster Mushrooms
3-5 garlic cloves
Juice and zest of a lemon, about 2 tbsp
1/2 cup of white wine (I used Chardonnay)
2 tbsp of vegan butter
1 tbsp parsley
1 tbsp dried/fresh basil
4 cups of spinach
Your favorite thick noodle pasta
Boil water and prepare your noodles as directed on the back of the box.
Rinse mushrooms and cut into about a half-inch rounds to mimic seafood scallops. Using a pairing knife, create a tic tac toe shape on one side of the mushroom round.
In a skillet, on medium-high heat, add your favorite cooking oil to the skillet. Place your mushrooms on the hot skillet. Flip after 2-5 minutes. Remove from the skillet and put on a plate. If you need to repeat this step, do so.
Using the same skillet, add more oil to your skillet. Add spinach to your pan. Cook until spinach has wilted. Remove from skillet and set aside.
Next, add more oil to that same pan. Add your garlic and cook until fragrant. Don’t let the garlic burn! Add a 1/2 cup of white wine, lemon juice and zest. Reduce your heat to medium. Add two tablespoons of vegan butter into the pan and stir. Add seasonings, parsley, basil, salt and pepper. Add mushrooms back into the skillet to absorb the sauce for 2-5 minutes.
Assemble in a bowl by placing noodles down first, then spinach and lastly mushrooms with sauce. Enjoy!
This recipe was featured in Young Black MRS podcast, Should you have joint accounts? Listen here for the full reaction to this tasty meal.