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.

Breana Killeen
Source:, March 2019


Ingredient Checklist


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.

  • 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.


Learn more about how to make these vegan scallops.

Nutrition Facts

98.4 calories; protein 7.4g 15% DV; carbohydrates 14g 5% DV; exchange other carbs 1; dietary fiber 5.1g 21% DV; sugars 2.7g; fat 3.2g 5% DV; saturated fat 0.5g 2% DV; vitamin a iu 106.6IU 2% DV; vitamin cmg; folate 84.4mcg 21% DV; calcium 7.3mg 1% DV; iron 3mg 17% DV; magnesium 40.4mg 14% DV; potassium 935.5mg 26% DV; sodium 116.4mg 5% DV; thiamin 0.3mg 28% DV.