Description
This Miso Soy King Oyster Mushroom recipe transforms hearty king oyster mushrooms into delicious vegan scallops, marinated in a savory miso-soy glaze and perfectly pan-seared to create an umami-packed dish. Ideal as a main or side, it offers a flavorful, plant-based alternative with the satisfying texture of scallops.
Ingredients
Scale
Mushrooms and 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
Cooking
- 1 tbsp olive oil (or vegan butter)
- 2 cloves garlic, minced
- ¼ cup low sodium vegetable broth
Finishing
- 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 surface to help absorb flavors and cook evenly.
- Make Marinade: In a bowl, whisk together white miso paste, soy sauce, sesame oil, sugar, rice vinegar, minced ginger, and garlic to create a rich and savory marinade. Pour the marinade over the mushroom slices and allow them to marinate for at least 15 minutes, up to one hour, to deepen the flavors.
- Heat Pan & Sauté Garlic: Warm a pan over medium heat and add olive oil or vegan butter. Add minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
- Sear Mushrooms First Side: Place the marinated mushroom rounds in the pan and cook for about 5 minutes until the first side is nicely seared and caramelized.
- Flip & Cook Second Side: Turn the mushrooms over and cook for an additional 3 to 5 minutes on the second side until cooked through and golden.
- Deglaze Pan: Pour in ¼ cup of low sodium vegetable broth into the pan to deglaze, scraping up any browned bits, then let the liquid simmer until mostly evaporated, which will intensify the glaze coating the mushrooms.
- Add Scallions: Stir in chopped scallions and cook for about 20 seconds to soften and release their flavor.
- Serve: Plate the vegan scallops and garnish with extra chopped scallions and white sesame seeds if desired for added texture and visual appeal.
Notes
- These vegan scallops are a fantastic plant-based alternative, offering a meaty texture and umami flavor similar to seafood scallops.
- Adjust marinating time for stronger flavor; longer marination up to one hour enhances taste.
- If you prefer a richer taste, substitute olive oil with vegan butter for cooking.
- Use low sodium soy sauce and vegetable broth to control salt levels.
- Serve hot as an appetizer or alongside rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
