Vegan King Oyster Mushroom "Scallops"
Who says plant-based eating has to be boring?
King oyster mushrooms are a versatile ingredient that can transform into many textures and flavours. In this recipe, we slice the mushrooms into thick rounds to mimic scallops, then pan-sear them to golden perfection.
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About this recipe
If you’re looking for a vegan or vegetarian alternative to scallops, these King Oyster Mushroom Scallops are a game-changer!
With their naturally chewy texture and ability to absorb flavours, king oyster mushrooms are the perfect stand-in for seafood. This recipe uses simple ingredients like soy sauce, sesame oil, and garlic to create a dish that’s rich, savoury, and satisfying.
Why King Oyster Mushrooms?
King oyster mushrooms, also known as king trumpet mushrooms, are a staple in plant-based cooking due to their unique texture and versatility.
Their thick stems are ideal for slicing into "scallops," and their mild flavour allows them to take on any seasoning or marinade. These mushrooms are also packed with nutrients, including fibre, potassium, and antioxidants, making them a healthy addition to your diet.
Unlike some other mushrooms, king oysters maintain their structure when cooked, ensuring they stay tender yet firm - perfect for this scallop-inspired dish.
Why You’ll Love This Recipe
- Plant-based elegance: These mushroom scallops look and taste fancy without the seafood.
- Quick and easy: Ready in under 30 minutes with minimal prep.
- Full of flavour: The marinade ensures every bite is packed with umami goodness.
Bring a touch of gourmet dining to your table with this simple yet impressive King Oyster Mushroom "Scallops" recipe. They’re perfect for wowing guests or treating yourself to a special meal!
Ingredients
- 3 large king oyster mushrooms
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- Small handful of chopped spring onions for garnish
Pair it with
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Instructions
1. Prep the mushrooms:
Start by cleaning the king oyster mushrooms. Use a damp paper towel to wipe away any dirt or debris - avoid washing them with water, as mushrooms can absorb moisture and become soggy.
Slice the mushroom stems into thick, scallop-sized rounds, about 1 inch thick. For better flavour absorption, lightly score one side of each round with a crisscross pattern using a sharp knife.
2. Make the sauce
In a small bowl, combine soy sauce, sesame oil, sugar, and minced garlic. Stir the mixture well until the sugar is fully dissolved.
3. Cook the "scallops":
Heat a non-stick pan over medium heat and add a drizzle of oil. Once the pan is hot, place the mushroom slices scored side down.
Sear them for 3–4 minutes until they develop a golden-brown crust, then flip and cook the other side for another 3 minutes. The mushrooms should be slightly caramelised and tender.
4. Spoon over the sauce
Carefully spoon the mixed sauce over each seared mushroom and sprinkle with some spring onions. Turn off the heat as the sauce can caramelise quite quickly in the pan.
5. Serve and enjoy:
Remove from the pan and serve immediately.
Serving Suggestions
This recipe is incredibly versatile and pairs well with a variety of sides and dishes. For a complete meal, try serving these mushroom scallops:
- Over a bed of creamy polenta or mashed potatoes.
- Paired with steamed rice and sautéed greens for an Asian-inspired meal.
- Tossed with pasta and a light olive oil-based sauce.
- Alongside a simple salad with a tangy vinaigrette.
Tips:
- Golden sear: Make sure your pan is hot before adding the mushrooms for a beautifully golden crust.
- Extra umami: Add a splash of rice vinegar or a dash of mushroom powder to the marinade for an enhanced depth of flavour.
- Suggested pairings: Serve these with a side of mashed potatoes, over a bed of pasta, or alongside sautéed greens for a complete meal.
Video demonstration
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