When it comes to a fantastic dish, mushroom scallops offer a unique twist that you’ll love. Made with king trumpet mushrooms, they deliver a satisfying texture and delicious flavor that mimic traditional scallops while keeping things plant-based and healthy.
This recipe addresses issues with chewy mushrooms and bland flavors in traditional dishes by offering a rich, balanced meal that’s easy to prepare.
I’ve often found myself in kitchen dilemmas, like figuring out how to impress unexpected guests with a quick yet fancy meal. This recipe tackles that problem head-on, giving you a delightful dish that comes together in just 20 minutes. Plus, it’s a great option for anyone avoiding gluten.
What’s more, this method ensures tender and flavorful results that don’t fall flat. With a cook time of just 15 minutes, you can have a savory meal ready in no time, helping both busy cooks and those seeking healthy options alike.
If you’re interested in trying more great mushroom dishes, I highly recommend checking out my Stuffed Mushrooms. They’re a crowd favorite too!
Table of contents
Why You Will Love This Recipe
- Quick to Prepare , In just 20 minutes, you can go from prepping the mushrooms to serving a mouthwatering meal, making it a great choice for busy weeknights.
- Rich Flavor Profile , The sautéed mushrooms take on a savory depth, thanks to the white wine and chicken stock, while the fresh lemon juice adds a burst of brightness that rounds it all out.
- Unique Mushroom Experience , Using king trumpet mushrooms and wild boletes not only offers a delightful texture, but each bite brings a unique flavor that stands out among traditional seafood options.
- Ideal for Leftovers , This dish retains its flavor and texture well, so any leftovers can be easily reheated for a satisfying meal later in the week.
Mushroom Scallops with Cooking Oil
- Prep Time: 60 minutes
- Cool Time: 8 hours
- Cook Time: 25 minutes
- Total Time: 8 hours 25 minutes
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Lion’s Mane ‘Crab’ Cakes – crispy, vegetarian cakes made from shredded lion’s mane mushrooms, panko, and Old Bay seasoning. Served with dill aioli.
Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Storage Tips – Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Storage Tips – Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Storage Tips – Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- Expert Tips – If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- Expert Tips – When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Expert Tips – Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- Expert Tips – If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Expert Tips – Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Serving Suggestions – Pair with a fresh arugula salad or a quinoa side dish.
- Serving Suggestions – Serve alongside tangy coleslaw for added crunch.
- Serving Suggestions – Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Serving Suggestions – Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- Recipe Variations – For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Recipe Variations – Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Ingredient Notes – Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Ingredient Notes – Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Ingredient Notes – Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Ingredient Notes – Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
- Nutrition Facts (per serving) – Calories: 350; Sugar: 1g; Sodium: 600mg; Fat: 20g; Saturated Fat: 7g; Unsaturated Fat: 10g; Trans Fat: 0g; Carbohydrates: 15g; Fiber: 1g; Protein: 30g; Cholesterol: 90mg
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Mushrooms: Look for fresh, firm mushrooms without blemishes for the best flavor. I prefer shiitake or portobello as they have a meaty texture that mimics scallops well.
- Cooking oil: A neutral oil, like canola or avocado, works well to let the mushroom’s flavor shine. Avoid olive oil, as it can overpower the dish.
- Garlic: Fresh garlic adds depth to the dish. Use whole cloves and mince them instead of using pre-minced garlic; it tastes way better!
- Lemon juice: Freshly squeezed lemon juice brightens the whole dish. Use a fresh lemon to get the most flavor, unlike those bottled options!
- Parsley: Fresh parsley adds a pop of color and fresh taste. Look for vibrant green leaves, and give them a rough chop before adding to the dish.
- Mushrooms: Look for fresh, firm mushrooms without blemishes for the best flavor. I prefer shiitake or portobello as they have a meaty texture that mimics scallops well.
- Cooking oil: A neutral oil, like canola or avocado, works well to let the mushroom’s flavor shine. Avoid olive oil, as it can overpower the dish.
- Garlic: Fresh garlic adds depth to the dish. Use whole cloves and mince them instead of using pre-minced garlic; it tastes way better!
- Lemon juice: Freshly squeezed lemon juice brightens the whole dish. Use a fresh lemon to get the most flavor, unlike those bottled options!
- Parsley: Fresh parsley adds a pop of color and fresh taste. Look for vibrant green leaves, and give them a rough chop before adding to the dish.
Recipe Tips
- If the mushrooms don’t brown well, pat them dry with paper towels before tossing them with oil and salt.
- When the garlic starts to brown, remove it from the pan immediately to prevent bitterness; this usually takes about 1 minute of cooking time.
- If your sauce is too thin, simmer it longer, about 5 minutes, to help it thicken and coat the back of a spoon.
- For uneven cooking, slice the mushrooms into uniform 1-inch rounds to ensure they cook evenly throughout, allowing about 15 minutes for the whole process.
- If the dish lacks brightness, squeeze additional fresh lemon juice over the top just before serving for enhanced flavor.
Serving Suggestions
Serve mushroom scallops alongside sautéed spinach or roasted asparagus for a vibrant plate. A light lemon arugula salad fits nicely as well.
Use mushroom scallops to make a delicious pasta dish with gluten-free noodles or incorporate them into a savory risotto. Add to grilled vegetable skewers or scoops of creamy polenta for a filling meal.
Top with a drizzle of lemon garlic sauce or a sprinkle of fresh parsley for added flavor. A hint of balsamic glaze can also complement the dish beautifully.
Recipe variations
- You can use king oyster mushroom stems in place of bolete stems for mushroom scallops, slicing about 4 ounces into thick rounds to maintain texture and size.
- Add 1.5 tablespoons of cooking oil, a pinch of kosher salt, and 2 teaspoons of non-pareil capers to the mushrooms for a subtle briny flavor that complements the dish.
- Either fresh or dried wild boletes can be used to vary the flavor profile; rehydrate dried ones in warm water before cooking for best results.
- If making for more servings, double the mushrooms to 8 ounces and increase cooking oil to 3 tablespoons, adjusting all sauce ingredients proportionally; this pairs well with Pan Seared Scallops.
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How to Store?
To keep your mushroom scallops fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature. Consume within 2 days to maintain flavor and texture.
Refrigeration: Store in an airtight container in the refrigerator up to 5 days. Reheat gently on low heat before serving.
Freezing: Wrap in plastic wrap, then place in a freezer-safe container. Freeze up to 2 months. Thaw in the refrigerator before reheating.
Other Recipes You’ll Love
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