Dinner

Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe

ByClara Bennett November 16, 2025November 16, 2025

Introduction

Experience the savory delight of Miso Soy King Oyster Mushrooms, a perfect vegan alternative to scallops. These tender, flavorful mushrooms are marinated in a rich miso soy blend and seared to caramelized perfection, making them an impressive yet simple dish to prepare at home.

Five pieces of round, golden-brown pan-seared food items are placed on a white plate, each with a crispy outer layer and slightly browned edges. The pieces are topped with small bits of chopped green onions and white sesame seeds scattered on and around them. The plate sits on a white marbled texture surface, giving a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

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 (or vegan butter)
1 clove garlic, minced
¼ cup low sodium vegetable broth
1 stalk scallion, chopped
½ tbsp white sesame seeds (optional)

Instructions

Step 1: Slice the king oyster mushrooms into 1-inch thick rounds. Score a criss-cross pattern on the top surface of each slice to help absorb the marinade.
Step 2: In a bowl, whisk together the white miso paste, soy sauce, sesame oil, sugar, rice vinegar, minced ginger, and 2 cloves minced garlic. Pour this marinade over the mushroom slices and let them soak for 15 minutes to an hour to develop flavor.
Step 3: Heat a pan over medium heat and add olive oil or vegan butter. Sauté 1 minced clove of garlic for about 30 seconds until fragrant.
Step 4: Place the marinated mushroom rounds in the pan and cook the first side for 5 minutes or until nicely seared and caramelized.
Step 5: Flip the mushrooms and cook the other side for 3 to 5 minutes. Add ¼ cup of vegetable broth to deglaze the pan, then allow it to simmer until the liquid evaporates.
Step 6: Stir in the chopped scallions and cook for about 20 seconds. Remove from heat and serve immediately, garnished with extra scallions and a sprinkle of white sesame seeds if desired.

Tips & Variations

For a richer taste, substitute olive oil with vegan butter for cooking.
Adjust the marinating time depending on how intense you want the flavor; longer marinating yields a deeper taste.
Add a splash of toasted sesame oil at the end for extra nutty aroma.
Serve over rice or alongside steamed vegetables for a complete meal.

Storage

Store leftover cooked mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain their texture and flavor. Avoid microwaving as it can make them rubbery.

How to Serve

The image shows a black non-stick frying pan on a gas stove, with several round pieces of food being cooked. These pieces are golden brown with some darker char marks on the surface, indicating they are being pan-fried. Small chopped green onions are scattered on top and around the pieces, adding a fresh green color contrast to the warm browns of the food. The frying pan has some oil or butter sizzling around the pieces, giving a shiny texture near the edges. The photo is taken from above, capturing the pan fully in the frame with the stove's burners visible around the pan edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of mushroom for this recipe?

King oyster mushrooms have a meaty texture that mimics scallops well, but you can try using large portobello or shiitake mushrooms. Keep in mind the texture and flavor will be different.

Is the miso paste important for flavor?

Yes, miso paste adds a savory umami depth that is key to the overall taste. If you don’t have white miso, you can use yellow miso, but avoid darker miso as it can overpower the dish.