King Trumpet Mushroom ‘Scallops’ with Miso-Butternut Succotash

King Trumpet mushrooms are mild and meaty, and when marinated in the right flavors and seared they transform into vegan ‘scallops’! Served alongside a savory and sweet butternut succotash with fragrant miso and a squeeze of lemon, you’ll be amazed at the similarities!

Makes: 4-8 servings

Ingredients

Succotash

• 1 medium butternut squash (~2 pounds), peeled, innards removed, and ½ inch chopped

• 1 medium apple, ½ inch chopped

• 2 large shallots, ¼ inch chopped

• 4 tablespoons unsalted butter, melted

• 4 tablespoons white miso paste

• 1, 14.5 oz can butter beans or cannellini beans, rinsed, drained (~1-¼ cup)

• 2 teaspoons fresh thyme, chopped

• 1 tablespoon lemon juice, fresh squeezed

• ¼ cup roasted pepitas or roasted sunflower seeds

• Kosher salt & freshly ground black pepper, to taste

Mushroom ‘Scallops’

• 16 ounces RI Mushroom Co. King Trumpet mushrooms (about 10)

• 1 tablespoon white miso paste

• 1 cup mushroom broth, warmed

• ¼ cup dry white wine (Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc)

• ¼ cup low-sodium soy sauce

• Vegetable oil, for pan-frying

• Kosher salt and freshly ground black pepper, to taste

• Fresh parsley or chives, chopped, for garnish

• Lemon wedges, for garnish

Directions

1. Slice RI Mushroom Co. King Trumpet mushrooms into 1-inch thick rounds and use a sharp knife to score both sides of the mushroom in a crisscross pattern. Place into a large freezer bag.

2. In a small bowl, combine miso with a splash of warm mushroom broth, and stir together until miso is smooth. Add remaining mushroom broth, white wine, and soy sauce, and stir well to combine. Pour marinade into the bag with the mushroom ‘scallops’ and remove as much air as possible before laying the bag flat. Let marinate at room temperature, turning the bag occasionally, for at least 1 hour and maximum 3 hours.

3. Meanwhile, preheat oven to 425° F. Heat butter just until melted and mix together with the miso paste. In a large bowl, toss the chopped butternut squash with half of the miso butter, and spread evenly onto a sheet tray. Roast butternut squash for 15 minutes.

4. In the same large bowl, toss chopped apple and shallot with remaining miso butter. Remove pan from oven and add apple mixture, tossing with the squash. Place back into the oven and roast until the apple has softened and the squash is tender, about 10-15 minutes more.

5. Remove pan from oven and add beans, fresh thyme, lemon juice, pepitas or sunflower seeds, and toss well to combine. Season with kosher salt and freshly cracked pepper if desired. Turn off oven and place tray back in to keep succotash warm.

6. Once the mushrooms are finished marinating, drain them, discarding the marinading liquid, and pat dry with paper towels. In a cast iron pan or non-stick skillet over medium-high heat, add enough vegetable oil to cover the bottom of the pan. Once the oil is shimmering, use tongs to place a few ‘scallops’ into the pan, cooking in batches. Sear until deeply golden brown, about 3-5 minutes, before flipping and cooking for another 3-5 minutes. Place ‘scallops’ onto a cooling rack over a large plate, and repeat process. Season with kosher salt and freshly cracked pepper, if desired.

7. Assemble on individual plates or a large platter, placing warm succotash on the bottom and mushroom ‘scallops’ on top. Garnish with chopped parsley or chives and a lemon wedge. Enjoy immediately!

   Chef’s Notes:

   • White miso adds great depth of flavor to both the ‘scallops’ and the succotash, but if unavailable, soy sauce can be substituted, to taste, or omitted completely.

   • If vegan, substitute butter for extra virgin olive oil. Try as a show-stopping appetizer or a satisfying entrée.