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If you’re looking for a delicious substitution for sea scallops, you’ll be impressed with this King Oyster Mushroom Vegan Scallops recipe! Served in a vegan garlic butter reduction, the meaty and succulent texture of king oyster mushrooms is the perfect replacement and makes the best pan-fried vegan scallops.
This recipe was written on February 23, 2023. It was updated with additional recipe information on April 15, 2024.
Enjoy the flavors of the sea without any animal products with these flavor-packed king oyster mushroom scallops. The texture and taste of the mushroom scallops are so similar to sea scallops you might forget they’re vegan! Made with 5 simple ingredients and ready in 15 minutes, they are a great easy-to-prep appetizer, side dish, or topper for pasta, salads, or stir-fries.
The spongy mushrooms soak up the rich vegan butter and garlic flavors for a luxurious and nourishing treat. When pan-fried, the king mushroom scallops form a golden brown caramelized outer layer and a tender, meaty inside. The contrast in textures melts in your mouth with each satisfying bite! For more vegan seafood-inspired dishes, check out my recipes for the best vegan crab cakes, classic vegan fish tacos, or vegan chickpea tuna salad.
Ingredients
King Oyster Mushroom: You can find them at your local Asian grocer or international markets. Select fresh, firm mushrooms with intact caps and a sturdy stem.
Vegan Butter: Adds an essential rich, savory flavor to king oyster scallops. Use your favorite brand. Alternatively, you can swap for olive oil or coconut oil.
Garlic Cloves: Use fresh garlic cloves to maximize the flavor or get pre-minced store-bought garlic for easier preparation.
Garlic Powder: Infuses the vegetarian scallops with even more flavor. Ensure your seasoning is within its expiration for the most robust aroma.
Sea Salt: Use fine or flaky sea salt to season the mushrooms. Adjust the amount of salt as needed to suit your taste.
How to Cook King Oyster Mushrooms
- Prepare Mushrooms. Cut off the tough lower 1-1.5 inches of each mushroom stalk. You can feel the difference in texture with a light squeeze. Then slice the mushrooms into 1-1.5 inch medallions. Keep the cap. Consider saving the tough stems and using them for a rich mushroom broth.
- Score Mushrooms. Use a paring knife to score the sliced sides of the mushrooms in a checkered pattern.
- Cook Mushrooms. Melt the butter in a large cast iron skillet or frying pan over medium-high heat. Add the mushrooms one at a time, cut side down. Sprinkle with sea salt and garlic powder, then place a heavy lid or another cast iron skillet directly over the mushrooms as they cook. This will draw out the liquid and make them extra meaty. Resume to medium heat and cook for 8 minutes.
- Add Fresh Garlic. Remove the heavy lid or pan, and add minced garlic to the liquid formed around the mushrooms.
- Flip Mushrooms. Use tongs to flip each mushroom to the other side. The cooked side should be golden and slightly crispy around the edges. Continue to cook the mushrooms for another 5-10 minutes on medium heat until they are tender and both sides are golden. The liquid will mostly evaporate, but stir the garlic well as it cooks so it does not burn.
- Serve. Garnish cooked mushrooms with fresh parsley, lemon juice, and black pepper, and serve!
Recipe Pro-Tips
- Avoid crowding the skillet. If you can’t fit all the mushrooms in the pan without overlapping one another, make this king mushroom recipe in batches. The scallops will form the best texture when they have room to breathe.
- Wait to flip the mushrooms. When you first add each scallop mushroom to the skillet, avoid the temptation to move them – they need time to sear and form a caramelized exterior.
- Don’t forget to score the mushrooms. The shallow cuts create more surface area for the seasoning and flavors to soak deeper into the mushrooms as they cook for elevated flavor. For the best scoring, cut only ⅛-¼ inch into the mushrooms; do not cut through them.
- Add more flavors of the sea. You can enhance the ocean-like umami flavor of these vegan scallops by adding dulse seaweed, nori flakes, kelp flakes, miso paste, or soy sauce to the mushroom liquid after you’ve pressed and flipped them.
Serving Suggestions
Enjoy this vegan king oyster mushroom recipe as an appetizer or side dish delicacy at your next dinner party. Or add it to your favorite recipes like our suggestions below for an elevated meal!
- Vegan Japchae Style Noodles
- Vegan Creamy Pasta with Seared Mushroom Scallops
- Spaghetti Sauce Alfredo
- Vegan Cold Soba Noodle Salad with Mushroom Scallops
Storage Directions
- Refrigeration: Allow this king oyster recipe to cool completely to room temperature before transferring to an airtight container and storing it in the refrigerator for up to 5 days.
- Freezing: I don’t recommend freezing this recipe, as the scallops will lose their texture when thawed.
- Reheating: Warm the scallops in a pan on the stove with a little olive oil or a splash of vegetable broth to restore the moisture until heated through. Or you can heat them in the microwave.
Frequently Asked Questions
Yes, but king oyster mushrooms should not be washed like other types of produce. To clean, wipe away dirt and debris with a damp paper towel. Mushrooms are like sponges, and absorb water when submerged. For the best texture, wipe clean.
I highly recommend using king oyster mushrooms (also known as trumpet mushrooms) for the best texture and flavor. However, you can also swap the king oysters for shiitake or portobello mushrooms. Just keep in mind that changing the type of mushroom will alter the appearance, taste, and texture of this recipe. They won’t really be “vegan scallops” with another type of mushroom, but they will still be delicious.
Yes! Feel free to customize the seasonings of this king trumpet mushroom recipe to your liking by experimenting with herbs like thyme or rosemary and spices like black pepper, paprika, or cayenne pepper for a spicier kick.
More King Oyster Mushroom Recipes
- Oyster Mushroom Red Lentil Pasta Alfredo
- Mushroom Carnitas Tacos
- The Best Tofu Scramble
- Mushroom Avocado Toast
- Mushroom Etouffee
King Oyster Mushroom Vegan Scallops
Video
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 and lemon wedges , to garnish
Instructions
- Cut off the tough lower 1-1.5 inches of the mushroom stalk. You can feel where the stalks get tougher by giving the mushrooms a light squeeze. Slice the mushroom into 1-1.5 inch thick medallions. Keep the mushroom caps.
- Using a paring knife, score the sliced sides of the mushrooms in a checkered pattern. Be careful to score only 1/8 to 1/4-inch deep.
- Melt 2 tablespoons of the vegan butter in a large cast iron skillet or frying pan over medium-high heat. Add the mushrooms one at a time, cut side down, spreading the mushrooms in the pan so they all have contact with the skillet and are not crowded.
- Sprinkle garlic powder and sea salt over the mushrooms. Place a heavy lid or a second cast iron skillet directly on top of the mushrooms as they cook. This will draw out the liquid and make them extra meaty. Cook the mushrooms for 8 minutes on medium heat.
- Remove the heavy lid or pan from the mushrooms. Add minced garlic to the mushroom liquid. Use tongs to flip each mushroom. The cooked side should be golden and slightly crispy around the edges.
- Continue to cook the mushrooms for another 5-10 minutes on medium heat until the mushrooms are tender and both sides are golden. Stir the garlic in the liquid as needed and be careful not to let it burn.
- If all the mushrooms didn't fit in the pan, repeat these steps to cook the remaining mushrooms.
- Serve mushrooms garnished with fresh parsley, lemon juice, and freshly cracked black pepper.
- If you liked this recipe, please take a moment to rate it. Thank you!
Notes
- Refrigeration: Allow this king oyster recipe to cool completely to room temperature before transferring to an airtight container and storing it in the refrigerator for up to 5 days.
- Freezing: I don’t recommend freezing this recipe, as the scallops will lose their texture when thawed.
- Reheating: Warm the scallops in a pan on the stove with a little olive oil or a splash of vegetable broth to restore the moisture until heated through. Or you can heat them in the microwave.
- Avoid crowding the skillet. If you can’t fit all the mushrooms in the pan without overlapping one another, make this king mushroom recipe in batches. The scallops will form the best texture when they have room to breathe.
- Wait to flip the mushrooms. When you first add each scallop mushroom to the skillet, avoid the temptation to move them – they need time to sear and form a caramelized exterior.
- Don’t forget to score the mushrooms. The shallow cuts create more surface area for the seasoning and flavors to soak deeper into the mushrooms as they cook for elevated flavor.
- Add more flavors of the sea. You can enhance the ocean-like umami flavor of these vegan scallops by adding dulse seaweed, nori flakes, kelp flakes, miso paste, or soy sauce to the mushroom liquid as they cook (after you’ve pressed and flipped them).
Amazing! I will definitely keep this recipe in our rotation, either as an appetizer or on top of pasta. Delicious!
Awesome!! I’m happy to hear that. Thanks for sharing!!
OMG – I am in love with these mushrooms and your recipe. It is ABSOLUTELY devine. The mushrooms are a first me and this recipe showcases their amazing flavour. Hot or cold – a big winner. Thank you
I am so happy to hear that you liked this recipe, Kerri! Thank you for sharing with us!
Thanks so much for this recipe, my son said I did awesome for the first try —- all thanks to your recipe! Enjoying playing with mushrooms and all the ways they can be prepared! YUM
What a great recipe! I needed something vegan to serve friends, and these were such a hit! Thanks for sharing!
These were deslih. I was only half paying attention to the time and think I should have cut my medallions a bit thinner and/or cooked a bit longer. The thinner medallions were cooked through with a better texture. Regardless, flavor was on point and they were very satisfying.