The Secret to Plant-Based Seafood

If you want to get in on the latest trend of recreating fishy favorites as plant-based versions, you’ve come to the right place. Decadent recipes like crab cakes, lobster rolls and seared scallops can all be created by simply swapping in mushrooms. Varieties like lion’s mane, oyster and trumpet mushrooms can mimic that scrumptious salty, shellfish taste and texture. Take a deep dive into a few of our mushroom marine recipes below.

Lion’s Mane

Lion’s mane is loved for its sweet, shellfish taste and fluffy, tender texture. When marinated, it mimics plump, juicy crab and can be made into “crab” cakes or tossed in seafood salads.

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Oyster Mushrooms

Oyster mushrooms are often described as “briny” or having a delicate seafood flavor. Their texture is velvety and dense, and when pan seared, their edges turn deliciously crisp. Try adding them to ramen or any noodle dish!

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Trumpet Mushrooms


King trumpet mushrooms have a delicate, nutty flavor and a firm, meaty texture. When cooked, the king trumpet’s texture mimics seafood favorites like pan-seared scallops.

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