King oyster mushrooms stand in for shellfish in this look-alike vegan scallop recipe. The seaweed in the recipe helps add that characteristic flavor of the sea, while tamari and vegan Worcestershire amp up the umami. Source: EatingWell.com, March 2019

Breana Killeen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut mushroom stems crosswise into 1-inch pieces--you should have at least 16 pieces total. (Reserve the caps for another use.) Using a sharp paring knife, score both flat sides in a cross-hatch pattern.

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  • Whisk broth, wine, seaweed, miso, tamari (or soy sauce), maple syrup and Worcestershire in a small saucepan. Heat over medium heat, whisking occasionally, until the miso dissolves, 1 to 2 minutes. Add the mushrooms and reduce heat to maintain a bare simmer. Cook, stirring occasionally, for 30 minutes. Remove from heat and let cool, stirring occasionally, for 1 hour.

  • Using a slotted spoon, transfer the mushrooms to a paper-towel-lined plate and pat dry. Sprinkle with salt.

  • Heat oil in a medium nonstick skillet over medium-high heat. Add the mushrooms and cook, turning once, until browned on both sides, about 3 minutes total. Serve the mushroom "scallops" with the sauce, if desired.

Tips

Learn more about how to make these vegan scallops.

Nutrition Facts

98 calories; 3.2 g total fat; 0.5 g saturated fat; 116 mg sodium. 935 mg potassium; 14 g carbohydrates; 5.1 g fiber; 3 g sugar; 7.4 g protein; 107 IU vitamin a iu; 84 mcg folate; 7 mg calcium; 3 mg iron; 40 mg magnesium;