Miso Soy King Oyster Mushroom (Vegan Scallops)
These vegan scallops are made with delicious, meaty king oyster mushrooms marinaded in a savory, umami-packed miso-soy glaze for the perfect main or side dish.
Servings 2
Ingredients
- 3 king oyster mushrooms
Miso Soy Marinade
- 1 inch ginger (minced)
- 2 cloves garlic (minced)
- 2 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- ½ tablespoon sesame oil
- 1 tablespoon sugar
Pan Sear Portion
- 1 tablespoon olive oil (sub vegan butter)
- 2 clove garlic (minced)
- ¼ cup vegetable broth (low sodium)
- 1 stalk scallion (chopped)
- ½ tablespoon white sesame seeds (optional)
Instructions
- Slice king oyster mushrooms into 1 inch thick rounds. Make a criss-cross pattern onto the top.
- Whisk together miso paste, soy sauce, sesame oil, sugar, rice vinegar, ginger, and garlic to make the marinade. Pour over the sliced mushroom and let marinade for at least 15 minutes to an hour.
- Heat up pan and add olive oil. Add minced garlic and sauté for 30 seconds. Place mushroom rounds in, cook the first side for 5 minutes or until seared.
- Flip mushrooms and cook the other side for 3-5 minutes. Add in ¼ cup of vegetable broth to deglaze the pan and let simmer until liquid has evaporated.
- Add in chopped scallions and cook down for about 20 seconds.
- Serve and top with extra scallions and white sesame seeds.