Name: Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 47 min
Cuisine: Asian
Ingredients: 3 king oyster mushrooms; 1 inch ginger, minced; 2 cloves garlic, minced; 2 tbsp white miso paste; 1 tbsp soy sauce; 1 tbsp rice vinegar; ½ tbsp sesame oil; 1 tbsp sugar; 1 tbsp olive oil (can substitute vegan butter); 2 cloves garlic, minced; ¼ cup vegetable broth (low sodium); 1 stalk scallion, chopped; ½ tbsp white sesame seeds (optional)

If you’re looking for a stunning vegan seafood alternative, you’ve got to try this Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe. I absolutely love how these king oyster mushrooms transform into succulent, scallop-like bites with an irresistible marinade that’s savory, umami-packed, and downright addictive. Whether you’re cooking for a fancy dinner or just want to impress yourself on a weeknight, this recipe definitely deserves a spot on your menu.

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Why You’ll Love This Recipe

Unexpected Umami Bomb: The miso and soy sauce marinade delivers a rich depth of flavor that elevates these mushrooms to seafood-level deliciousness.
Simple But Impressive: You only need a handful of ingredients and minimal prep to wow your guests or treat yourself.
Perfect Texture: The thick rounds and criss-cross scoring help the mushrooms absorb the marinade and cook evenly, giving that tender yet meaty bite.
Versatile Vegan Delight: Whether you’re vegan, vegetarian, or just curious, these “scallops” fit beautifully into so many dishes.

The image shows five small round pieces of golden-brown cooked food with a slightly crispy and caramelized texture on top. Each piece is garnished with small green chopped scallions and sprinkled with white sesame seeds. They are arranged on a white plate with a smooth, slightly matte surface, placed on a white marbled textured background. The food looks warm and freshly cooked, with the colors of golden brown, light green, and white creating a fresh and appetizing look. photo taken with an iphone --ar 2:3 --v 7 - Miso Soy King Oyster Mushroom, vegan scallops, vegan seafood alternative, mushroom recipes, plant-based seafood

Ingredients You’ll Need

These ingredients come together to create a balanced marinade that’s tangy, sweet, and packed full of umami—perfect for soaking into the king oyster mushrooms. When shopping, try to get fresh king oyster mushrooms—they really make the difference in texture.

Flat lay of thick king oyster mushroom rounds with a criss-cross pattern, fresh minced ginger pieces, peeled garlic cloves and minced garlic scattered elegantly, a small dollop of white miso paste, a drizzle of deep soy sauce, bright green chopped scallions, and a sprinkle of white sesame seeds, all arranged beautifully on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Miso Soy King Oyster Mushroom, vegan scallops, vegan seafood alternative, mushroom recipes, plant-based seafood

King oyster mushrooms: Their sturdy, dense texture mimics scallops perfectly when sliced thick and cooked right.
Ginger (minced): Adds brightness and warmth to balance the savory miso.
Garlic (minced): A must-have for that fragrant, garlicky punch in both marinade and sauté.
White miso paste: The magic umami ingredient that deepens flavor and adds a subtle sweetness.
Soy sauce: Brings saltiness and richness to the marinade.
Rice vinegar: Adds acidity to brighten and balance the dish.
Sesame oil: Just a touch for a toasty, nutty note that ties everything together.
Sugar: Helps caramelize the mushrooms and balance savory flavors.
Olive oil (or vegan butter): For sautéing the mushrooms and garlic beautifully.
Vegetable broth (low sodium): For deglazing the pan and adding a bit of moisture without overpowering flavors.
Scallion (chopped): Freshness and a subtle oniony crunch at the end.
White sesame seeds (optional): For a pretty, nutty garnish that amps up texture and presentation.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe to match different moods or pantry finds – feel free to make it your own! It’s forgiving enough that a small switch here or there won’t derail the dish, and sometimes it leads to new favorites.

Variation: I’ve tried adding a splash of mirin for a sweeter note that gives the scallops a slight glaze—delicious for fancy dinners.
Variation: Swap olive oil for vegan butter to get that rich, buttery finish that makes it feel like a decadent treat.
Variation: Adding a pinch of red chili flakes for a spicy kick—my family absolutely goes crazy for it.
Variation: Sometimes I toss cooked vegan scallops into a seaweed salad for an easy appetizer vibe packed with umami.

How to Make Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe

Step 1: Slice and Score Your Mushrooms

Start by slicing the king oyster mushrooms into 1-inch thick rounds. Here’s a little trick I learned: make a criss-cross pattern on the top of each round by scoring lightly with your knife. This helps the marinade soak in better and creates that scallop-like look and texture when cooked—trust me, this step makes all the difference!

Step 2: Whisk Up That Heavenly Marinade

In a bowl, mix together the white miso paste, soy sauce, sesame oil, sugar, rice vinegar, minced ginger, and garlic. Whisk it well until smooth and glossy. Pour this lovingly over your mushroom rounds and let them soak it all in for anywhere between 15 minutes and an hour. The longer, the better flavor they’ll absorb!

Step 3: Sauté with Care for That Perfect Seared Bite

Heat a pan over medium heat and add the olive oil (or vegan butter if you prefer). Toss in the minced garlic and sauté for about 30 seconds until fragrant—don’t let it burn! Now place the marinated mushroom rounds in the pan, giving them plenty of space so they don’t steam. Cook the first side for 5 minutes or until you get a nice golden sear. Then flip and cook the other side for another 3-5 minutes. You’ll notice they firm up and get that beautiful scallop texture.

Step 4: Deglaze and Finish with Freshness

Pour in ¼ cup of low-sodium vegetable broth to deglaze the pan, scraping up all those tasty browned bits. Let it simmer and cook down until the liquid evaporates—this concentrates flavor and keeps your vegan scallops juicy. Finally, toss in the chopped scallions and cook for about 20 seconds to soften them slightly and add fresh crunch.

Step 5: Serve and Garnish

Transfer your golden, savory vegan scallops onto a plate. Sprinkle some extra chopped scallions and white sesame seeds on top for a pop of color and toasty crunch. Sit back and enjoy the fruits of your labor—you nailed it!

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Pro Tips for Making Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe

Don’t Skip the Scoring: The criss-cross cuts help the marinade penetrate deep, enhancing both flavor and texture.
Marinate Time Matters: If you have the patience, letting the mushrooms sit in the marinade for an hour locks in more flavor. Fifteen minutes is fine in a pinch!
Sear in a Hot Pan: Make sure your oil is hot before adding mushrooms to achieve a beautiful golden crust instead of soggy sauté.
Avoid Overcrowding: Give each mushroom enough space in the pan. Overcrowding traps moisture and prevents that coveted sear.

How to Serve Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe

Five round, golden brown pieces of seared food are arranged slightly spread out on a white plate with a smooth texture. Each piece has a crisp, caramelized edge and a light brown top with some slightly darker char marks. Small green chopped spring onions are scattered on top of and around the pieces, adding a fresh touch of color. Tiny white sesame seeds sprinkle the surface of the food and plate for extra texture. The plate sits on a white marbled surface in soft natural light, emphasizing the warm tones of the dish. photo taken with an iphone --ar 2:3 --v 7 - Miso Soy King Oyster Mushroom, vegan scallops, vegan seafood alternative, mushroom recipes, plant-based seafood

Garnishes

I always top these vegan scallops with extra fresh scallions and a sprinkle of toasty white sesame seeds—adds a lovely crunch and visual appeal. Sometimes, I like to jazz it up with a drizzle of chili oil or a spritz of fresh lemon juice for brightness.

Side Dishes

These Miso Soy King Oyster Mushroom (Vegan Scallops) become a star alongside a bed of creamy mashed potatoes, garlic butter sautéed greens, or even nestled on top of a fresh seaweed salad. Rice or quinoa also work beautifully to soak up that flavorful glaze.

Creative Ways to Present

For a special occasion, I like to plate them stacked with a smear of wasabi mayo or vegan aioli underneath and sprinkle microgreens on top. If you’re feeling fancy, serve in small appetizer spoons with some pickled ginger on the side – instant crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover vegan scallops in an airtight container in the fridge, where they keep well for up to 3 days. They tend to soak up more marinade flavor overnight, which is a bonus!

Freezing

While I don’t usually freeze these because of the texture changes mushrooms can undergo, if you do freeze them, pop them in a single layer on a baking sheet first, then transfer to a freezer bag to avoid clumping. Thaw overnight in the fridge before reheating gently.

Reheating

I reheat leftovers in a hot pan with a splash of oil or broth to revive any caramelized bits. Microwaving works but can make them a bit softer, so the stovetop is my preferred method to maintain texture.

FAQs

Can I use other mushrooms instead of king oyster for this recipe?

You can, but king oyster mushrooms have a unique dense, meaty texture that imitates scallops really well. Other mushrooms like shiitake or portobello won’t give the same texture but can still taste great with the marinade if that’s what you have on hand.
How long should I marinate the mushrooms?

Fifteen minutes is the minimum to infuse flavor, but if you can let them sit for an hour, they’ll soak up even more of that delicious marinade, giving you richer taste.
Is this recipe gluten-free?

It depends on your soy sauce. Traditional soy sauce contains gluten, but if you use tamari or a gluten-free soy sauce alternative, this dish can definitely be gluten-free.
Can I make this recipe oil-free?

You can sauté the mushrooms and garlic in a small amount of vegetable broth instead of oil to keep it oil-free. Just keep an eye so they don’t stick and lose that nice sear.

Final Thoughts

This Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe has become one of my all-time favorites because it’s both elegant and easy – an absolute keeper for any plant-based kitchen. Every time I make it, I’m reminded how fun and delicious vegan cooking can be. I’m sure once you try it, you’ll want to make it again and again, whether for a special dinner or a simple weeknight treat. Give it a go, and let me know how you like to serve your vegan scallops!