Description

This recipe features Miso Soy King Oyster Mushrooms prepared as vegan scallops, delivering a savory and umami-packed dish. Thick, meaty slices of king oyster mushrooms are marinated in a flavorful blend of miso paste, soy sauce, ginger, garlic, sesame oil, and rice vinegar, then pan-seared to perfection and finished with scallions and optional sesame seeds. Perfect as a main or side dish, this vegan recipe offers a delightful seafood-inspired experience without any animal products.

Ingredients

Scale

Main Ingredients

3 king oyster mushrooms

Marinade

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

Cooking Ingredients

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)

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Instructions

Prepare Mushrooms: Slice the king oyster mushrooms into 1-inch thick rounds. Create a criss-cross pattern on the top surface of each slice to help absorb the marinade and cook evenly.
Make Marinade: In a bowl, whisk together the white miso paste, soy sauce, sesame oil, sugar, rice vinegar, minced ginger, and minced garlic until smooth. Pour this marinade over the sliced mushrooms, ensuring they are well coated. Let them marinate for at least 15 minutes up to 1 hour to absorb the flavors.
Heat Oil and Sauté Garlic: Warm a pan over medium heat and add the olive oil (or vegan butter substitute). Add the minced garlic and sauté it for about 30 seconds until fragrant but not browned.
Sear Mushrooms: Place the marinated mushroom rounds in the pan, cooking the first side for 5 minutes or until nicely seared and golden brown.
Flip and Cook Other Side: Turn the mushrooms over and cook for an additional 3-5 minutes until the other side is also seared.
Deglaze and Simmer: Add ¼ cup of low sodium vegetable broth to the pan to deglaze, loosening any browned bits on the bottom. Let the liquid simmer and reduce until it has mostly evaporated, concentrating the flavor.
Add Scallions: Stir in the chopped scallions and cook for about 20 seconds to soften slightly and blend with the sauce.
Serve: Plate the cooked mushroom scallops and top with extra chopped scallions and the optional white sesame seeds for garnish and added texture.

Notes

These vegan scallops use king oyster mushrooms for their dense, meaty texture that mimics seafood well.
Marinating the mushrooms longer enhances the depth of umami flavor.
Use low sodium soy sauce and vegetable broth to control salt levels.
Optional sesame seeds add a nice toasted aroma and crunch.
You can substitute vegan butter for olive oil for a richer flavor.
Serve these mushrooms as a main dish or a side to complement rice, noodles, or vegetable plates.

Nutrition

Serving Size: 1 serving
Calories: 150 kcal
Sugar: 5 g
Sodium: 300 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 0 mg