Vegan King Oyster Scallops
I have been making this recipe for years and I love it because it shows how easy it is to show this simple mushroom can be transformed into an elegant dish, or an easy Tuesday night meal. I have used this recipe in beginner cooking classes as well as served it at dinner parties. Caryn Dugan, Create Cooking Challenge: Easy Peasy entrant, Nine PBS viewer
Recipe Ingredients
- - 2 king oyster mushrooms
- - 2 cups vegetable broth
- - 1 cup soy sauce (can sub coconut aminos, shoyu ot tamari)
- - 1 sheet of seaweed
- - 2 teaspoons light miso
- - 1 clove of garlic, minced
Recipe Instructions
- Gently wipe any remaining dirt from the mushrooms using a dry paper towel. Trim the ends, then cut the stems into uniform 1-inch slices, creating 'coins.' To enhance marinade absorption, make shallow cuts on each side of the coins, forming a hashtag (#) pattern — be careful not to slice through completely.
- In a resealable bag, combine the broth, soy sauce, seaweed, miso, and garlic. Knead the bag gently to ensure the ingredients are thoroughly blended.
- Marinate the mushroom slices in this mixture for at least one hour; the longer, the better, to deepen the flavors. Don't discard the trimmed ends; add them to the marinade as well. They may not resemble scallops, but they'll be equally tasty.
- Heat a skillet over high heat and add the mushrooms in batches to avoid overcrowding.
- Pour in a small amount of broth, then reduce the heat to medium-high. As the mushrooms sear and begin to caramelize, transfer them to a serving dish. Add broth to the skillet as needed to prevent burning.
- Serve immediately or keep warm in the oven.