Mushroom ‘Scallops’

Remove the tops of the trumpet mushroom and set aside. Slice the large stems into small rounds, resembling the shape of a scallop. Heat a large skillet over medium-high heat and add 1 tablespoon of vegan butter or olive oil. Add mushroom slices to the pan in a single layer to achieve even color and texture. Sprinkle half of the kelp granules, spices, and lemon juice over the mushrooms and cook for 3 to 5 minutes or until the cooking side turns a golden brown. Flip the mushroom slices, repeat seasoning, and cook on the opposite side until golden brown, adding more butter to the pan if needed. 

Once done, serve as an appetizer or add the mushroom ‘scallops’ to your favorite pasta or risotto recipe.

‍You can use the reserved mushroom tops for other recipes or chop them into small pieces, marinade with tamari, maple syrup, nutritional yeast, liquid smoke_, and pepper, then bake for 20 to 30 minutes at 400° until crispy for a great addition to any dish.