King oyster mushrooms work so well as a scallop substitute! This mushroom ‘scallops’ with beet puree is going to be your new favorite vegetarian recipe.
I’ve been interested in trying mushroom scallops ever since they served them at the Oscars. They look so much like actual scallops and I was curious how the taste and texture would be.
I honestly could not believe how incredibly delicious the mushroom scallops were. They take on an incredible sear (just like scallops!) and are beautiful and pearly white inside (just like scallops!). The taste is mild and delicious and the texture is right on.
Best of all, mushroom scallops are a fraction of the cost of the meat-based counterpart!
In this recipe, I serve mushroom scallops with a creamy, tangy beat puree. I use the caps of the king oyster mushrooms and roast them as everything is cooking. I toss the roasted caps with a little oil and parsley and use it as a garnish on the puree. My husband was completely in love with this dish!
How to Mushroom ‘Scallops’ with Beet Puree:
First, you’ll prep the mushrooms. Start by trimming off the roots. Cut the caps off and slice them in thick slices and set aside. Next, you’ll take the body of the mushrooms and cut them into thick rounds, at least 1-2 inches. I found that most of the bodies were cut into 3 rounds.
From there, it’s just a matter of roasting the beets, potatoes, and aromatics. Simply puree the beets with the onion and potatoes and add water and a little cream (or greek yogurt or omit!).
Next, fry up the ‘scallops’! All you’ll need to do is throw them in hot butter (or avocado oil) and let them sear for about 4-5 minutes per side. They’re done once they’re very well seared and tender.
To serve this dish, you’ll plate up the beet puree, pile the roasted mushroom caps and parsley on top and then arrange the ‘scallops’ on top! It’s a beautiful vegetarian dinner!
Looking for more vegetarian recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Mushroom ‘Scallops’ with Beet Puree
- Sheet pan
- Blender or food processor
- 2 red beets peeled and diced
- 1 Yukon gold potato peeled and diced
- 1 yellow onion peeled and quartered
- 1/4 cup extra virgin olive oil plus more, for roasting
- 1/4 cup heavy cream or Greek yogurt or omit
- 3-4 tablespoons water plus more as needed
- Salt and pepper to taste
- 6 King oyster mushrooms
- 1/4 cup fresh parsley roughly chopped
- 2 tablespoons butter
- 2 teaspoons extra virgin olive oil
- Salt and pepper to taste
Preheat oven to 425ºF.
- Line a baking sheet with foil.
Prepare the Mushrooms:
- Cut the roots off the mushrooms. Cut the caps off the mushrooms and slice and set aside. Cut the bodies of the mushrooms into thick rounds and set aside.
Roast the Beets:
- Arrange the beets, potato, and onion on one side. Drizzle with extra virgin olive oil and season with salt and pepper. Roast for 20 minutes until almost completely cooked through. Add the mushroom caps only to the other side of the sheet pan and roast an additional 10 minutes, flipping the mushrooms once halfway through.
- Remove the sheet pan from the oven. Transfer the mushroom caps to a bowl. Transfer the beets, potato, and onion to a food processor.
Prepare the Beet Puree:
- Add 1/4 cup extra virgin olive oil, water, and heavy cream to the food processor. Pulse until smooth. Add more water until the puree reaches your desired consistency. Taste and season with salt and pepper. Transfer to a bowl and keep warm.
Prepare the Mushroom Caps:
- Drizzle the mushroom caps with a little extra virgin olive oil and toss with the parsley. Set aside.
Sear the Mushroom 'Scallops':
- Heat butter in the skillet over medium-high until hot. Add the scallops and cook for 3-5 minutes per side until very well seared and tender. Turn off the heat and season them with salt and pepper immediately.
- Spoon the beet puree onto plates and use the back of your spoon to smooth it. Arrange the sliced mushroom caps and parsley on top and arrange the mushroom scallops around the caps. Drizzle with extra virgin olive oil, if desired. Enjoy!