Select Page

PREP TIME: 10 minutes
ACTIVE TIME: 30 minutes
4 large, thick-stemmed king trumpet mushrooms (see
2 tablespoons vegan butter (soy-free if necessary)
Salt and black pepper to taste
1 large leek, thinly sliced (white and light green parts)
and thoroughly rinsed
1 garlic clove, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried
1 tablespoon brown rice flour (or other gluten-free flour)
½ cup vegan white wine
½ cup unsweetened nondairy milk (nut-free and/or soyfree if necessary)
Salt and black pepper to taste
1. Rinse the mushrooms and pat them dry. Trim the
caps off the mushrooms, then dice the caps into
small pieces and set aside. Slice the stems into ¾- to
1-inch “scallops.”
2. Melt 1 tablespoon of the butter in a large frying pan over medium heat. Season the scallops with salt
and pepper and place them in the pan, flat side down. Cook for 2 to 3 minutes, until slightly crispy and
golden on the bottom, then flip them. Cook for 2 to 3 minutes on the other side, until crispy and golden,
then transfer them to a plate.
3. Melt the remaining butter in the pan. Add the leeks and the chopped mushroom caps and cook for
about 3 minutes, until the leeks are soft. Add the garlic and thyme and cook for another minute. Add the
flour and cook, stirring constantly, until the flour is fully incorporated. Add the wine and cook, stirring
occasionally, until the liquid has reduced by half, about 3 minutes. Add the milk and cook, stirring
frequently, until thick and creamy, about 4 minutes. Add salt and pepper.
4. Return the scallops to the pan and spoon the sauce over them. Heat them for a minute or two before
serving. These are best eaten as soon as they are prepared.
King trumpet mushrooms can be found in natural food stores such as Whole Foods and some Asian markets. You want to choose the
longest, thickest-stemmed mushrooms you can find.