Mushroom "Scallops" In Beet Puree - The Nibble Webzine Of Food Adventures Mushroom "Scallops" In Beet Puree
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Food Fun: Mushroom “Scallops” In Beet Puree For Your Valentine

King Trumpet Mushroom Scallops & Beet Puree Recipe
[1] King trumpet mushroom “scallops” atop beet purée (phptp © Hannah Kaminsky | Bittersweet Blog).

Red Beets With Stems
[2] Fresh beets. The stems and leaves are also edible. Cook them as you would collards or other greens (photo © Good Eggs).

Raw King Trumpet Mushrooms
[3] King trumpet mushrooms* (photo Claire Freierman | © The Nibble).


Our colleague Hannah Kaminsky, of Bittersweet Blog, created this beautiful vegan dish for Valentine’s Day. Instead of scallops from the sea, she turns trumpet mushroom stems into vegan scallops.

“Trumpet mushroom scallops are an uncanny substitute for seafood,” says Hannah, “bearing a similar meaty yet delicate texture, subtle umami flavor, and equivalent rarity that make them a treat for special occasions.

“Forget about fussy preparation though; this vegan version comes together with minimal effort. You don’t even need to worry about them sticking to the pan while attempting that perfect high-heat sear. After marinating them in a simple, savory broth, just pop them into the air fryer, and dinner is served in no time!

“Beautifully golden brown on the outside and buttery all the way through, each mock mollusk is further accentuated by a bright beet purée at the base, spiked with a touch of peppery horseradish. Green peas and pistachios lend both gorgeous color and textural contrast to create the perfect bite.”

Thanks, Hannah. It’s delicious!

> The history of mushrooms.

> The history of beets.

> The history of Valentine’s Day.

Prep time is 5 minutes, cook time is 25 minutes, and additional time is 10 minutes.

If you’re not vegan, you can substitute conventional fish sauce for vegan fish sauce.
Ingredients For 2 Servings

For The Mushroom Scallops

  • 6 king trumpet mushrooms, stems cut into 1-inch pieces (caps reserved for another recipe)
  • 1/2 cup vegetable stock
  • 2 tablespoons olive oil, divided
  • 1 tablespoon vegan fish sauce or light soy sauce
  • 1 tablespoon lemon juice
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon ground black pepper
    For The Beet Purée

  • 8 ounces peeled and diced red beets
  • 1/4 cup full-fat coconut milk
  • 1 teaspoon prepared horseradish or wasabi paste
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
    To Serve

  • 1/2 cup frozen green peas, thawed
  • 1/4 cup toasted pistachios
  • 1-2 scallions, thinly Sliced

    1. MAKE the scallops: Combine the sliced mushrooms, stock, 1 tablespoon of oil, vegan fish sauce or soy sauce, lemon juice, onion powder, and pepper in a small saucepan. Bring to a boil over medium heat, reduce to low, and simmer gently for about 15 minutes.

    There will still be some liquid left, so don’t worry if it isn’t completely absorbed. Let cool for 10 minutes. Meanwhile…

    2. COMBINE the beets, coconut milk, horseradish or wasabi, tarragon, garlic, and salt in a food processor or blender. Thoroughly purée until completely smooth, pausing to scrape down the sides of the bowl as needed. If you’d prefer a looser texture, drizzle in a touch more coconut milk.

    3. TRANSFER the simmered and still warm “scallops” to an air fryer. Drizzle with the remaining tablespoon of oil and air fry at 400°F for 8-10 minutes, until golden brown all over.

    4. TO SERVE: Divide the beet purée between two shallow bowls. Top with the hot mushroom scallops, green peas, pistachios, and scallions. Enjoy right away.
    *King trumpet mushrooms, also called king oyster mushrooms and French horn mushroom and eryngii/eringii mushroom and other names, is the largest variety in the oyster mushroom family. It is now being cultivated in the U.S. You can substitute matsutake mushrooms (which may be even harder to find), or any meaty mushroom (perhaps portabellas or baby bellas).


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