Mushroom Scallops
King oyster mushrooms turn tender, golden, and gently briny in this plant-based take on seared scallops. A quick miso-nori marinade gives them savory depth without making the recipe fussy.
- Total time
- 30 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 15mAmericanVegan Recipes
Mushroom scallops are made from thick slices of king oyster mushrooms, also called king trumpet mushrooms. Their sturdy stems have a springy bite that feels special when seared in a hot pan.
This recipe uses a short marinade with miso, soy sauce, lemon, and a little crushed nori. Nori is the seaweed used for sushi rolls, and it adds a light ocean flavor without any seafood.
Serve these as an appetizer, over creamy polenta, with pasta, or beside a crisp salad. They cook quickly, but the key is to pat them dry before searing so they brown instead of steam.
01What you'll need
Ingredients
12 items · 4 servings
- 1 pound king oyster mushrooms, preferably with thick stems
- 3/4 cup low-sodium vegetable broth
- 1 tablespoon white miso
- 1 tablespoon low-sodium soy sauce or tamari
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure maple syrup
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon finely crushed nori flakes
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons dry white wine
- 1 tablespoon chopped fresh parsley
02How to make it
Step-by-step
1. Slice the mushrooms
Wipe the mushrooms clean with a damp towel. Trim off any dry ends. Cut the thick stems crosswise into 1-inch rounds. If the caps are large, slice them and cook them alongside the rounds; they will not look like scallops, but they taste great.
2. Score the cut sides
Use the tip of a small knife to make shallow crisscross cuts on both flat sides of each mushroom round. Do not cut all the way through. Scoring helps the marinade soak in and gives the mushrooms a pretty seared surface.
3. Mix the marinade
In a shallow bowl, whisk together the vegetable broth, miso, soy sauce or tamari, lemon juice, maple syrup, garlic, nori, and black pepper until the miso is mostly dissolved.
4. Marinate briefly
Add the mushroom rounds to the bowl and turn them to coat. Let them sit for 20 minutes, turning once or twice. This short soak seasons the mushrooms without making them too soft.
5. Dry the mushrooms
Lift the mushrooms out of the marinade and reserve the marinade. Pat the cut sides very dry with a clean towel or paper towels. This step matters because wet mushrooms will steam in the pan instead of browning.
6. Sear the first side
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the mushroom rounds in a single layer. Cook for 3 to 4 minutes, without moving them much, until the bottoms are deep golden brown.
7. Flip and brown
Turn the mushrooms over. Add the remaining 1 tablespoon olive oil around the pan if it looks dry. Cook for 2 to 3 minutes more, until the second side is browned and the mushrooms feel tender when pierced with a fork.
8. Glaze and serve
Reduce the heat to medium. Add the white wine and reserved marinade. Simmer for 3 to 5 minutes, turning the mushrooms once, until the liquid reduces to a light glossy glaze. Sprinkle with parsley and serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Slice and score the mushrooms up to 1 day ahead. Store them in an airtight container in the refrigerator. Mix the marinade separately, then marinate 20 minutes before cooking.
- Storage: Refrigerate leftovers in a covered container for up to 3 days. Reheat in a skillet over medium heat with a splash of broth until warmed through.
- Freezing is not recommended. The mushrooms can turn spongy and watery after thawing.
- Swap the wine: Use 2 tablespoons more vegetable broth if you do not cook with wine. Add an extra squeeze of lemon at the end for brightness.
- Use the right mushrooms: King oyster mushrooms work best because their stems are thick and meaty. Regular oyster mushrooms taste good here, but they will not cut into scallop-shaped rounds.
- For gluten-free mushroom scallops, use tamari instead of soy sauce and check that the miso is labeled gluten-free.
Cook's note
The mushroom caps are edible, so do not throw them away. If they are too wide for neat rounds, slice them and sear them in the same pan. They make a good cook’s snack or a topping for rice, toast, or salad.
04Frequently asked
Questions & answers
Do mushroom scallops taste like real scallops?
They are not an exact copy of seafood scallops. King oyster mushrooms have a tender, springy texture and a mild flavor. The miso, soy sauce, lemon, and nori add savory, lightly briny notes that make the dish feel scallop-inspired.
Why did my mushrooms release a lot of liquid?
Mushrooms naturally hold water. Pat them dry well after marinating, use a hot pan, and avoid crowding the skillet. If the pan is packed, the mushrooms steam and release more liquid before they brown.
Can I marinate the mushrooms overnight?
It is better not to. A long soak can make the mushrooms too salty and soft. Twenty minutes is enough for flavor. If you need to prep ahead, cut the mushrooms and mix the marinade separately.
Can I make these without nori?
Yes. The nori adds a gentle sea flavor, but the recipe still works without it. You can leave it out, or use a tiny pinch of kelp granules if you have them.
What should I serve with mushroom scallops?
They are good over risotto, mashed potatoes, polenta, noodles, or a simple bean purée. For a lighter plate, serve them with salad greens and crusty bread.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat7.5 g
- 10%
- Saturated Fat1.1 g
- 6%
- Cholesterol0 mg
- 0%
- Sodium337 mg
- 15%
- Total Carbohydrate11 g
- 4%
- Dietary Fiber3 g
- 11%
- Total Sugars3 g
- Protein5 g
- 10%
- Vitamin D0.8 mcg
- 4%
- Calcium12 mg
- 1%
- Iron1.7 mg
- 9%
- Potassium545 mg
- 12%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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