Mushroom Scallops & Lemon Caper Sauce – Catskill Animal Sanctuary

Name: Mushroom Scallops & Lemon Caper Sauce – Catskill Animal Sanctuary
Ingredients: 4 wide-stemmed Trumpet or King Oyster mushrooms; 2 tablespoons vegan butter substitute (like Earth Balance); 2 tablespoons olive oil; Juice from one lemon; 2 tablespoons capers, rinsed; Salt; 1 celeriac bulb, about 1/2 pound; ½ pound parsnips; 1 tablespoon olive oil; 1 pound shredded Brussels sprouts (if you can't find them pre-shredded, buy them whole and shred them in a food processor with the slicing blade); 1 tablespoon maple syrup; ½ teaspoon salt

casanctuary.org

As a vegan, there are things I miss sometimes, like scallops. What a delightful surprise, then, to see how the plant world can support my need for an occasional "scallop fix."

View full recipe on casanctuary.org

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Ingredients

4 wide-stemmed Trumpet or King Oyster mushrooms
2 tablespoons vegan butter substitute (like Earth Balance)
2 tablespoons olive oil
Juice from one lemon
2 tablespoons capers, rinsed
Salt
1 celeriac bulb, about 1/2 pound
½ pound parsnips
1 tablespoon olive oil
1 pound shredded Brussels sprouts (if you can't find them pre-shredded, buy them whole and shred them in a food processor with the slicing blade)
1 tablespoon maple syrup
½ teaspoon salt