Description

This recipe for Miso Soy King Oyster Mushroom Vegan Scallops offers a delightful plant-based alternative to seafood scallops. Using thick slices of king oyster mushrooms marinated in a savory and umami-rich miso-soy glaze, these vegan scallops are pan-seared to achieve a meaty texture and deep flavor. Perfect as a main course or a sophisticated side dish, they are garnished with scallions and toasted white sesame seeds for a fresh and nutty finish.

Ingredients

Scale

For the Marinade

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

For Cooking

1 tbsp olive oil (or vegan butter)
2 cloves garlic, minced
¼ cup low sodium vegetable broth

For Garnish

1 stalk scallion, chopped
½ tbsp white sesame seeds (optional)

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Instructions

Prepare the Mushrooms: Slice the king oyster mushrooms into 1-inch thick rounds. Create a criss-cross pattern on the top surface of each slice to allow the marinade to penetrate deeply.
Make the Marinade: In a bowl, whisk together white miso paste, soy sauce, sesame oil, sugar, rice vinegar, minced ginger, and minced garlic until smooth and well combined.
Marinate the Mushrooms: Pour the marinade over the sliced mushrooms, ensuring each piece is well coated. Let them marinate for at least 15 minutes up to one hour to absorb the flavors.
Heat the Pan: Warm a pan over medium heat and add olive oil or vegan butter. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
Sear the Mushrooms: Place the marinated mushroom rounds in the pan. Cook the first side for 5 minutes or until they develop a golden sear.
Flip and Cook the Other Side: Turn the mushrooms over and cook for an additional 3-5 minutes until browned and tender.
Deglaze and Simmer: Pour in ¼ cup of low sodium vegetable broth to deglaze the pan. Allow it to simmer until the liquid evaporates, which helps to concentrate the flavors and create a glaze on the mushrooms.
Add Scallions: Stir in the chopped scallions and cook for about 20 seconds to soften slightly, integrating their fresh flavor into the dish.
Serve: Plate the vegan scallops and garnish with extra chopped scallions and a sprinkle of white sesame seeds, if desired.

Notes

These vegan scallops showcase the meaty texture of king oyster mushrooms enhanced by a rich miso-soy marinade perfect for those seeking a seafood-free dish.
Marinating the mushrooms longer (up to an hour) intensifies the umami flavor.
Using low sodium vegetable broth helps control saltiness in the glaze.
Substitute olive oil with vegan butter for a richer taste.
The criss-cross pattern on the mushroom slices allows better absorption of the marinade and faster cooking.

Nutrition

Serving Size: 1 serving
Calories: 180 kcal
Sugar: 5 g
Sodium: 400 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 0 mg