King Trumpet "Scallops" with Brown Butter & Capers
Indistinguishable. We mean it.
Cross-cut king trumpet mushrooms are the most convincing plant-based scallop you will ever make. The dense, fibrous texture of the stem holds up to high heat and develops a caramelized, slightly sweet crust that mirrors the real thing precisely. Score the cut faces in a crosshatch before searing — it pulls moisture out faster and gives you a better crust. Brown butter and capers are the only sauce this dish needs.
Ingredients
- 4 large King Trumpet mushroom stems, cut into 1-inch rounds
- 3 tbsp butter
- 1 tbsp olive oil
- 2 tbsp capers, drained
- 2 garlic cloves, thinly sliced
- Juice of half a lemon
- Fresh thyme sprigs
- Flaky sea salt and cracked black pepper
- Fresh parsley to finish
Instructions
- 01
Score both flat faces of each mushroom round in a shallow crosshatch pattern. Pat completely dry with paper towels — moisture is the enemy of a good sear.
- 02
Heat 1 tbsp butter and the olive oil in a stainless or cast iron pan over high heat until shimmering. Season mushrooms with salt and pepper.
- 03
Place mushrooms scored-side down and DO NOT touch them for 3 minutes. They need to caramelize undisturbed. Flip and cook another 2–3 minutes.
- 04
Remove mushrooms. In the same pan, add remaining 2 tbsp butter over medium heat. Swirl as it foams and turns golden brown and nutty — about 2 minutes. Add capers, garlic, and thyme. Sizzle 30 seconds.
- 05
Add lemon juice, swirl, then spoon the brown butter sauce over the mushroom scallops. Finish with flaky salt and parsley.
Chef's Tip
The crosshatch scores pull moisture out from the inside so the outside can actually brown. Skip this step and you get a steam, not a sear.
Grow Your Own King Trumpet
