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King oyster mushroom "scallops" with a wine-caper sauce on a metal sizzle plate.

King Oyster Mushroom Scallops

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)
  • Author: Alexandra Shytsman
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


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


  1. In a large bowl, combine 2 tablespoons miso with 3 cups boiling water. Stir to dissolve the miso.
  2. 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.
  3. Add mushrooms to the miso solution and set aside for 20 to 30 minutes, stirring every 5 minutes or so.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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