Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe
This recipe transforms king oyster mushrooms into vegan scallops with a flavorful miso soy marinade. The mushrooms are marinated, pan-seared, and simmered in a savory sauce, giving them a tender, succulent texture and umami-rich taste perfect as a vegan seafood alternative.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese-inspired
- Diet: Vegan
Ingredients
Scale
Mushrooms
- 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
- 1 tbsp olive oil (or vegan butter)
- 2 cloves garlic, minced
- ¼ cup low sodium vegetable broth
- 1 stalk scallion, chopped
- ½ tbsp white sesame seeds (optional)
Instructions
- Prepare Mushrooms: Slice the king oyster mushrooms into 1-inch thick rounds and create a criss-cross pattern on the top of each slice to help the marinade penetrate.
- Make Marinade and Marinate: Whisk together white miso paste, soy sauce, sesame oil, sugar, rice vinegar, minced ginger, and 2 cloves minced garlic to form the marinade. Pour this marinade over the mushroom rounds and let them soak for at least 15 minutes, up to one hour, to absorb the flavors.
- Heat Pan and Sauté Garlic: Heat a pan over medium heat and add olive oil or vegan butter. Add 2 cloves minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Sear Mushrooms: Place the marinated mushroom slices in the pan, cooking the first side for approximately 5 minutes until nicely seared and caramelized.
- Flip and Simmer: Flip the mushrooms and cook the other side for another 3 to 5 minutes. Then add ¼ cup of low sodium vegetable broth to the pan to deglaze and let the mushrooms simmer until the liquid evaporates, allowing the mushrooms to soak up the savory sauce.
- Add Scallions: Stir in the chopped scallions and cook down for about 20 seconds to soften and meld the flavors.
- Serve: Serve the vegan scallops garnished with extra scallions and a sprinkle of white sesame seeds for a finishing touch.
Notes
- Marinating longer intensifies the miso and soy flavor in the mushrooms.
- The criss-cross pattern helps the marinade penetrate deeper and ensures even cooking.
- Use low sodium soy sauce and vegetable broth to control saltiness.
- For added richness, substitute olive oil with vegan butter.
- These vegan scallops pair well with rice, noodles, or a fresh salad.
Keywords: vegan scallops, king oyster mushrooms, miso marinade, plant-based seafood, vegan main dish, umami mushrooms
