King Oyster Mushroom Vegan Scallops Recipe

Introduction

King oyster mushrooms make a fantastic vegan alternative to scallops with their meaty texture and subtle flavor. This simple recipe creates golden, tender “scallops” perfect for a plant-based main or appetizer. With a buttery garlic glaze and fresh parsley garnish, it’s sure to impress.

Ingredients

• 1 lb large king oyster mushrooms (wiped clean)
• 2 tbsp vegan butter
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 2 cloves garlic, minced
• Chopped parsley (for garnish)
• Lemon wedges (for garnish)

Instructions

1. Step 1: Cut off the tough lower 1 to 1.5 inches of the mushroom stalk where it feels firm to the touch. Slice each mushroom into 1 to 1.5 inch thick medallions, keeping the caps whole.
2. Step 2: Use a paring knife to score the flat sliced sides of the mushrooms in a checkered pattern about 1/8 to 1/4 inch deep, being careful not to cut too deeply.
3. Step 3: Melt the vegan butter in a large skillet over medium-high heat. Place the mushrooms cut side down in the pan, making sure they have space and do not crowd each other.
4. Step 4: Sprinkle garlic powder and sea salt evenly over the mushrooms. Cover with a heavy lid or a second skillet to press down, drawing out moisture and making the mushrooms extra meaty. Cook for 8 minutes on medium heat.
5. Step 5: Remove the lid and add the minced garlic to the liquid in the pan. Flip each mushroom using tongs; the cooked sides should be golden and slightly crispy.
6. Step 6: Continue cooking the mushrooms for another 5 to 10 minutes until tender and golden on both sides, stirring the garlic gently to avoid burning.
7. Step 7: If needed, repeat the process with any remaining mushrooms.
8. Step 8: Serve the vegan scallops garnished with chopped parsley, a squeeze of lemon juice, and freshly cracked black pepper if desired.

Tips & Variations

• Use a heavy skillet like cast iron to help achieve a nice sear and better flavor.
• For extra depth, add a splash of white wine or vegan broth when flipping the mushrooms.
• If you like a spicy kick, sprinkle a pinch of chili flakes with the garlic powder.
• Serve over pasta, risotto, or a fresh salad for a complete meal.

Storage

Store leftover vegan scallops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to maintain texture, adding a little vegan butter or oil if needed to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other mushrooms for this recipe?

King oyster mushrooms work best because of their thick, firm texture that holds up well and mimics scallops. Other mushrooms tend to be softer and may not achieve the same effect.

How do I ensure the mushrooms get crispy?

Make sure the pan is hot before adding the mushrooms and avoid overcrowding. Pressing them with a heavy lid helps release moisture, which concentrates flavor and creates a crispy exterior when cooked on each side.

King Oyster Mushroom Vegan Scallops Recipe

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5 from 136 reviews

This vegan King Oyster Mushroom Scallops recipe offers a delicious plant-based twist on traditional scallops using large king oyster mushrooms. Pan-seared in vegan butter and seasoned with garlic powder, sea salt, and fresh garlic, these mushrooms develop a tender, meaty texture and golden crust. Garnished with fresh parsley and lemon wedges, they make a perfect appetizer or main dish for vegan and vegetarian diets.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Ingredients

• 1 lb large king oyster mushrooms (wiped clean)
• 2 tbsp vegan butter
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 2 cloves minced garlic
• Chopped parsley (for garnish)
• Lemon wedges (for garnish)

Instructions

1. Prepare the Mushrooms: Cut off the tough lower 1 to 1.5 inches of the mushroom stalk where it becomes firmer by lightly squeezing the mushroom stalk. Slice the mushrooms into 1 to 1.5 inch thick medallions. Keep the mushroom caps aside.
2. Score the Mushrooms: Using a paring knife, score the sliced sides of the mushroom medallions in a checkered pattern. Be careful to only cut 1/8 to 1/4 inch deep to allow flavors to penetrate without cutting through.
3. Heat Butter: Melt 2 tablespoons of vegan butter in a large cast iron skillet or frying pan over medium-high heat. This will provide a rich, buttery base for searing the mushrooms.
4. Cook Mushrooms Side Down: Place the mushroom slices one at a time into the pan cut side down, ensuring they are spread out without crowding. Sprinkle garlic powder and sea salt evenly over the mushrooms. Then, place a heavy lid or a second cast iron skillet on top to press them down, which helps to draw out liquid and create a meaty texture. Cook for 8 minutes on medium heat.
5. Flip and Add Garlic: Remove the heavy lid or pan, add minced garlic to the mushroom liquid in the pan, and carefully flip each mushroom medallion. The cooked side should be golden with slightly crispy edges.
6. Finish Cooking: Continue cooking the mushrooms for an additional 5 to 10 minutes on medium heat until both sides are golden and the mushrooms are tender. Stir the garlic gently to avoid burning.
7. Repeat if Needed: If not all mushrooms fit in the pan initially, repeat the cooking steps for the remaining slices.
8. Serve: Plate the mushrooms and garnish generously with fresh chopped parsley and lemon wedges. Add freshly cracked black pepper to taste.
9. Enjoy and Rate: Serve immediately and enjoy the delicate, savory flavors. If you liked the recipe, consider rating it to support the creator.

Notes

• Use a heavy skillet like cast iron for best searing results.
• Do not overcrowd the pan to ensure even cooking and browning.
• The heavy lid or pan on top is crucial for drawing out moisture and creating a meaty texture.
• Be careful not to burn the garlic during the final cooking stage; stir gently and monitor heat.
• King oyster mushrooms are preferred for their thick stalks and meaty texture suitable for vegan scallops.
• For a richer flavor, add a splash of vegan white wine or vegetable broth during cooking if desired.

Keywords: king oyster mushroom scallops, vegan scallops, vegan appetizer, pan-fried mushrooms, plant-based seafood alternative