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:, 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

4 "scallops"
98 calories; protein 7.4g; carbohydrates 14g; dietary fiber 5.1g; sugars 2.7g; fat 3.2g; saturated fat 0.5g; vitamin a iu 106.6IU; folate 84.4mcg; calcium 7.3mg; iron 3mg; magnesium 40.4mg; potassium 935.5mg; sodium 116.4mg; thiamin 0.3mg.

3 vegetable, 1/2 fat