King Oyster Mushroom Vegan Scallops

Prepare to be impressed! Looking for a replacement for scallops? Don’t look ahead. These succulent vegan scallops are made with king oyster mushrooms, so they’re not only full of flavor, they’re also nutritious. Serve them with pasta, over risotto, in stir-fries or on their own. King oyster mushrooms are the best substitute for sea scallops.

You’ll love vegan scallops because they are

• Full of flavor
• Tender and juicy
• Texture like seafood
• Super easy to make
• Just a few ingredients
• Good for your health

What is King Oyster Mushroom?

Also known as the trumpet mushroom, the king oyster mushroom is the largest oyster in the oyster mushroom family. They have a dense edible stem that forms most of the mushroom shape and a small dark gray cap.

Why King Oyster Mushrooms?

King oyster mushrooms are the best substitute for actual scallops. When cooked they have a tender, chewy, meaty texture that is unmistakably sea scallop-like. I try to avoid using processed meat substitutes and these mushrooms make it so easy.

What does king oyster mushroom taste like?

King oyster mushrooms have a meaty, slightly chewy, smooth texture. This mushroom has an earthy, savory and subtly nutty flavor. A quick pan fry with minced garlic and salt is all these delicious mushrooms need to shine.

How to make

King oyster mushrooms pack a lot of flavor so they don’t need a lot of seasoning to be delicious. When I’m in a hurry I like to make a quick sauté with chopped king oyster mushrooms, garlic, salt and red pepper flakes. All these mushrooms need. Not only are they easy to cook, king oyster mushrooms (like all mushrooms), are incredibly versatile.

Here are a few ways to enjoy king oyster mushrooms

King oyster mushroom nutrition

King oyster mushrooms are rich in antioxidants, choline, iron, zinc and potassium. They are particularly high in some B vitamins, notably: niacin, B5 and folate. These mushrooms are a good source of fiber and protein. And like all mushrooms, they are low in calories and carbohydrates.

Where can I buy them?

Look for king oyster mushrooms at your local Asian or international grocery store. They are surprisingly cheap, especially compared to other varieties of oyster mushrooms. I usually spend $2-3 for a package of 3 large mushrooms. They are also called king trumpet mushroom, trumpet mushroom or Sae song-ee beosut in Korean. If you’ve never been to an Asian or international grocery store, Google to find one near you. It will be well worth the trip. You can also find them at your local farmers market.

If you can’t find king oyster mushrooms locally, look around to find fresh mushrooms online.

They will stay fresh in the original packaging or in a brown paper bag in your refrigerator for up to 10 days. Although it is better to cook it within 3 days of bringing it home.

How to Make Vegetarian Scallops

First step Prepare king oyster mushrooms by removing the tough bottom 1-1.5 inches of the stem (you can feel the difference with light pressure–-the tough part feels hard and hollow).

Step two Cut the mushroom stems into 1-1.5 inch medallions. You can keep or remove the smooth dark gray cap. As you can see in the photo and video, I like to keep mine even though it looks less like a sea scallop.

Step three Use a paring knife or other sharp knife to score the mushroom slices in a checkered pattern. This allows more delicious juices and rich flavors to be released and re-soaked.

Step four Melt 2 tablespoons vegan butter in a large cast iron skillet or frying pan over medium-high heat. Add mushrooms one at a time, cut side down. Sprinkle the garlic powder and sea salt over the mushrooms, and then place a heavy lid or other cast iron skillet directly over the mushrooms while they cook. This will draw out the liquid and make them extra meaty. Cook for 8 minutes on medium heat.

Step Five Remove the heavy lid or pan and add the minced garlic to the liquid now surrounding the mushrooms. Use tongs to flip each mushroom. The cooked side should be golden and slightly crispy around the edges.

Continue to cook on medium heat for another 5-10 minutes until the mushrooms are tender and golden on both sides. Most of the liquid will evaporate, but don’t let the garlic burn. The mushrooms are done when both sides are golden and the sides are shiny and smooth. They will reduce in size by about 50% when fully cooked.

Drizzle over a little fresh lemon juice and garnish with black pepper and fresh parsley.

How to Serve Vegan Scallops

When the vegan scallops are cooked, remove them from the skillet, but leave the garlic and any liquid behind. You can make a delicious vegan cream sauce in a pan. Here is the recipe.

Vegan scallops are delicious served with cold soba noodles—–recipe here. Enjoy this recipe all year round. This is one of my favorite meals to prep for the week. Use 100% buckwheat soba to make this recipe gluten-free.

Some tasty substitutions

While there aren’t really any good substitutes for king oyster mushrooms for making vegan scallops, there are many ways you can season and enhance these tender morsels:

• Add dulcet seaweed, nori flakes, or kelp flakes to the mushroom liquid (after you squeeze and flip) to give them an ocean flavor.
• Enhance the umami factor by adding miso paste or soy sauce to the cooking liquid. Miso goes especially well with the garlic butter sauce this recipe instructs you to make.

How to Store and Reheat Vegan Scallops

to accumulate Keep vegetarian scallops fresh in a sealed container in the refrigerator for up to 5 days.

Reheat Place them in a microwave or oven. Add a little olive oil or low-sodium vegetable broth to the pan before heating.