Trumpet ‘Scallops’ Garlic Creamed Spinach & Roasted Potatoes

This recipe features Mycopia Organic Mushrooms & Sporgy Smoked Maitake Himalayan Pink Salt


(2 Servings)

8 oz Mycopia Organic Gourmet Mushroom Chefs Mix (Alba, Clamshell, Velvet Pioppini, Brown Clamshell, and King Trumpet)

2 tsp Liquid Aminos

Coconut Oil

2 cups Baby Creamer Potatoes

2 tsp Avocado Oil

½ tsp Sage (dried or fresh)

¼ tsp Thyme (dried or fresh)

½ tsp Dill (dried or fresh)

¼ tsp Oregano (dried or fresh)

Smoked Maitake Himalayan Pink Salt

Fresh Ground Black Pepper

4 cups Baby Spinach

Garlic Cream Sauce:

½ cup Raw Cashews

1/3 cup Hot Water

1 Spring Garlic, divided

1 small clove Garlic

1 pinch Cumin Seeds

¼ tsp Smoked Maitake Himalayan Pink Salt


   Preheat the oven to 425°F. 

   In a medium bowl toss the potatoes with the avocado oil, sage, thyme, dill, oregano, a pinch of black pepper and ½ tsp of Smoked Maitake Pink salt. Coat the potatoes with the oil and herbs well. On a medium size baking tray, evenly spread out the herbed potatoes and roast in the preheated oven for about 15-18 minutes. 

   To make the garlic sauce for the creamed spinach, take a blender and add the cashews with the water, the white tip of the spring garlic, cumin, ¼ tsp Smoked Maitake Himalayan Pink salt, and the small garlic clove. Blend on low speed gradually increasing the speed to high. Blend for 2 minutes or until very smooth, add more water if needed. Set this aside.

   Next take the King Trumpet mushrooms and cut them into 2-3 inch rounds, lightly scoring both faces with a pairing knife. Set these aside.

   Put a large sauté pan on high heat. Heat 1 ½ -2 tbsp coconut oil in the pan, once the oil is hot, add all the mushrooms except the trumpets. Season mushrooms with a large pinch of Smoked Maitake Himalayan Pink salt and continue to sauté until the mushrooms start to slightly brown about 5 minutes. Set these aside.

   Using the same pan, on medium high heat, add 3 tbsp of coconut oil. Once the oil is hot place each Trumpet round in the pan scored side down. Sear until they are golden brown. Using a pair of tongs, flip each mushroom to the other side and season with 2 tsp of liquid aminos and then cover the pan with a lid immediately, steaming the mushrooms for 2 minutes.

   In a clean sauté pan, on medium high heat, add 1 tsp coconut oil, the spinach, a pinch of black pepper and ¼ tsp Smoked Maitake Pink salt. Sauté and stir until spinach has wilted, then add the reserved garlic cream sauce to the pan and cook the spinach in the sauce for about 1 minute or until well heated. 

   Plate the creamed spinach with the roasted potatoes, sautéed mushroom mix and the seared ‘Scallop’ trumpet mushrooms. Garnish with thinly sliced spring garlic greens.