King Oyster Mushroom Vegan Scallops

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4.80 from 10 votes

King Oyster Mushroom Vegan Scallops

Missing scallops? These Vegan Scallops might just fool you. Pan-fried to golden perfection and bathed in a savory vegan garlic butter reduction, king oyster mushrooms take on a succulent, meaty bite that makes them an irresistible plant-based scallop alternative.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Servings: servings

Author: Jenné Claiborne

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 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, 1/8 to 1/4-inch deep (be careful not to score too deeply).
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 to prevent burning.
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.
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Video

Notes

Recipe Pro-Tips

Dry the mushrooms well. Wipe them clean with a clean dish towel or paper towel before cooking. Removing the excess moisture prevents steaming and helps the mushrooms sear well.
Don’t skip scoring the mushrooms. Shallow cuts increase surface area, allowing seasoning and flavor to soak in as they cook. Score just ⅛–¼ inch deep—deep enough for flavor, but not so much that you cut all the way through.
Use a hot pan. A searing hot pan encourages browning, developing that classic scallop crust. I recommend a heavy-bottomed pan (such as a cast-iron skillet) preheated until a splash of water dances on its surface.
Don't overcrowd the skillet. If all the mushrooms don’t fit in the pan without overlapping, cook them in batches. Giving them space helps the “scallops” sear properly and develop their best meaty texture.
Add more flavors of the sea. To enhance the ocean-like umami, add dulse seaweed, nori flakes, kelp flakes, miso paste, or soy sauce to the mushroom liquid after pressing and flipping.
Add more flavors of the sea. To enhance the ocean-like umami, add dulse seaweed, nori flakes, kelp flakes, miso paste, or soy sauce to the mushroom liquid after pressing and flipping.

Storage Directions

Refrigerate: Allow the scallops to cool to room temperature, then transfer to an airtight container and refrigerate for up to 5 days. They do not freeze well, as the scallops will lose their meaty texture when thawed
Reheating: Warm the scallops in a pan on the stove with a little olive oil or a splash of vegetable stock or broth to restore the moisture until heated through. Or you can heat them gently in the microwave.

Nutrition