King oyster [a.k.a. trumpet] mushroom scallops are a great way to impress vegan guests. Or just yourself. Read on for serving suggestions!
“Scallops” made out of king oyster mushrooms are never not impressive – to vegans and omnivores alike. They’re fancy-looking, extremely delicious, and simple to make. If you’ve never tried this concept before, prepare to be amazed.
You see, king oyster mushrooms (also known as trumpet mushrooms) have these thick, meaty stems. When you slice them into rounds, soak them in a brine, and sear them, they take on the look, texture, and flavor of scallops. They’re chewy but tender, and have a mild sweet-savory taste that’s complemented perfectly by this tangy white wine sauce with capers.
Not only is this dupe vegan-friendly, but if you’re a fan of scallops, the mushroom version is way more affordable, too. (At the time of this writing, scallops are $30/pound at Whole Foods. Yikes.)
Ingredient Notes & Substitutions
- King Oyster [a.k.a. Trumpet] Mushrooms: Look for these in Whole Foods and other specialty supermarkets, as well as Asian stores and farmers markets. Try to find ones with the fattest stems. 12 ounces may seem like a lot, but they shrink considerably during cooking.
- Miso: Soaking the mushrooms in a hot water-miso solution softens them and creates the first layer of seasoning. If you’re in a rush, you can skip the soaking step; the mushrooms will just have a slightly tougher texture but still be delish.
- Dry White Wine: Forms the foundation of the funky sauce. Go for sauvignon blanc, pinot grigio, or something similar. Never use “cooking wine”. If you don’t drink alcohol, use vegetable broth as a substitute and double the amount of lemon juice in the sauce.
- Lemon Juice: Cuts through the richness of the sauce.
- Capers: Add pops of salty brininess typical in seafood dishes.
- All-Purpose Flour: Thickens the sauce. Use a gluten-free all-purpose blend for a GF version.
- Parsley: Brightens the dish, adding an element of freshness.
Prep the Mushrooms: Cut the caps off the mushrooms and either keep them whole or halve them. Slice the stems into 1/2-inch-thick rounds. Cut a diagonal crosshatch pattern into each slice on both sides; this will help the mushrooms absorb the seasoning and cook more evenly.
Soak the Mushrooms: In a large bowl, combine the miso with boiling water and stir to dissolve the miso completely. Add the mushrooms and toss them in the liquid to make sure they’re absorbing it evenly. Set aside for 20 to 30 minutes, stirring every 5 minutes or so. (Again, you can skip this step; the mushrooms will have a tougher texture though.)
Sear the “Scallops”: Drain the mushrooms and pat them dry with paper towels. Season with salt and pepper. Cook in a non-stick skillet over medium heat until nicely browned on both sides, about 10 minutes total. Resist the urge to flip them more than once to ensure proper browning. Be sure all the liquid is evaporated before flipping. For best results, flip with tongs instead of a spatula.
Make the Sauce: Transfer all the “scallops” to a serving platter. Add more oil to the skillet, as well as some minced garlic. Cook for a few seconds then whisk in the flour. Add the wine and whisk to deglaze the pan (i.e. pick up the brown stuck-on bits at the bottom). Simmer the sauce for 2 to 3 minutes to evaporate the alcohol. Lastly, stir in the capers, parsley, and lemon juice, and season to taste with salt and pepper.
Serve the “Scallops”: Pour the sauce over the mushrooms, sprinkle with extra parsley, and serve.
What Goes Well with King Oyster Mushroom Scallops
More mushroom magic…
If you try this recipe, let me know how it turns out! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.Print
King oyster [a.k.a. trumpet] mushroom scallops are a great way to impress vegan guests. Or just yourself.
- 2 tablespoons white miso* (see note below)
- 3 cups boiling water
- 12 ounces king oyster a.k.a. trumpet mushrooms (about 6 large)
- 2 to 3 tablespoons extra virgin olive oil, divided
- Fine sea salt and freshly ground black pepper
- 2 medium garlic cloves, minced
- 2 teaspoons all-purpose flour
- 1 cup dry white wine, like sauvignon blanc or pinot grigio*
- 2 tablespoons drained capers
- 1 tablespoon minced parsley
- 1 tablespoon lemon juice
- In a large bowl, combine 2 tablespoons miso with 3 cups boiling water. Stir to dissolve the miso.
- Cut the mushrooms into 1/2-inch-thick coins. Cut diagonal criss-cross lines into each piece on both sides, cutting just through the surface, not all the way through.
- Add mushrooms to the miso solution and set aside for 20 to 30 minutes, stirring every 5 minutes or so.
- Drain mushrooms and pat dry with paper towels. Arrange in a single layer on the cutting board, and season the top-facing side with salt and pepper.
- Heat a large non-stick skillet over medium heat and add 1 tablespoon oil. Arrange the mushrooms in a single layer seasoned side down, and season the top-facing side with salt and pepper. (If the mushrooms don’t all fit, cook them in two batches.) Cook until all the liquid is evaporated and the mushrooms are golden on the bottom, about 6 minutes. Then flip and brown the other side, 3 to 4 minutes more. (Resist the urge to move the mushrooms too much.) Transfer all mushrooms to a serving platter.
- Reduce the heat to low and add another tablespoon of oil to the pan, as well as 2 minced garlic cloves. Cook for a few seconds, then stir in 2 teaspoons flour. Then add 1 cup wine and whisk to deglaze the pan (i.e. pick up the brown stuck-on bits at the bottom). Gently simmer for 2 to 3 minutes to evaporate the alcohol.
- Stir in 2 tablespoons capers, and 1 tablespoon each minced parsley and lemon juice. Turn the heat off and season to taste with salt and pepper.
- Pour the sauce over the mushrooms and serve immediately.
- If you’re in a rush, you can skip the soaking step; the mushrooms will just have a slightly tougher texture but still be delish.
- If you don’t drink alcohol, use vegetable broth as a substitute and double the amount of lemon juice in the sauce.
- Serving Size: 1/4 of the recipe
- Calories: 170
- Fat: 10.9 g
- Carbohydrates: 6.8 g
- Fiber: 0.9 g
- Protein: 0.5 g
Keywords: trumpet, mushroom, scallops, vegan