Description
This Miso Soy King Oyster Mushroom recipe transforms hearty king oyster mushrooms into vegan scallops with a savory, umami-packed miso-soy glaze. Perfectly seared and marinated, these vegan scallops make an excellent main or side dish that captures the essence of traditional scallops without any seafood.
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 (can substitute with 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. Score each round with a criss-cross pattern on the top surface to allow the marinade to penetrate more effectively.
- Make Marinade: In a bowl, whisk together the white miso paste, soy sauce, sesame oil, sugar, rice vinegar, minced ginger, and minced garlic until smooth and well combined.
- Marinate Mushrooms: Pour the marinade over the sliced mushrooms, ensuring each piece is coated evenly. Let them marinate for at least 15 minutes and up to 1 hour to maximize flavor absorption.
- Heat Pan and Sauté Garlic: Warm a pan over medium heat and add the olive oil or vegan butter. Add the 2 cloves of minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Sear Mushrooms: Place the mushroom rounds in the pan, cooking the first side for 5 minutes or until they develop a golden sear and caramelization.
- Flip and Cook Other Side: Flip each mushroom round and cook the other side for 3 to 5 minutes until similarly seared and cooked through.
- Deglaze Pan: Add ¼ cup of low sodium vegetable broth to the pan to deglaze, scraping up any browned bits. Let the liquid simmer and reduce until it evaporates, allowing the mushrooms to absorb extra flavor.
- Add Scallions: Stir in the chopped scallions and cook for an additional 20 seconds to soften and meld flavors.
- Serve: Plate the vegan scallops and top with additional chopped scallions and white sesame seeds if desired for garnish and extra texture.
Notes
- These vegan scallops feature meaty king oyster mushrooms marinated in a deeply savory miso-soy glaze for a rich umami flavor.
- Marinating time can be adjusted from 15 minutes up to 1 hour based on how intensely flavored you want the mushrooms.
- Use a non-stick or well-seasoned pan to prevent mushrooms from sticking during searing.
- For a richer taste, substitute olive oil with vegan butter when sautéing.
- Serve as a main vegetarian entrée or as an elegant side dish.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
