Have you heard of King Oyster Mushrooms? If you frequent Pinterest for mushroom recipes, chances are you have. When I saw the mushrooms being used to make “scallops”, naturally I had to give them a try. My friends, let me tell you that these Vegan Maple Glazed King Oyster Mushroom “Scallops” did not disappoint! I created a maple glaze to caramelize the scallops and served over a wild rice blend with broccoli florets. If you enjoy a bit more spice, just add red pepper flakes or even hot sauce or sriracha to the glaze.
So here is what they look like and I must admit, they are not super easy to find but my local Safeway store carries them. Generally sold 4 to a bag for about $4.99 USD. I sliced them into about 1″ pieces. What struck me with this recipe, was how different they tasted than regular button mushrooms and/or portobello mushrooms. The texture is amazing, so tender and yet, for lack of a better, more appropriate word, “meaty”.
We’ll be using just the long stems for the “scallops” but I did end up sauteing the rest to eat with this meal. They were that good! In and of themselves, they have little to no smell or taste until cooked at which point they took on the flavors of my recipe beautifully.
You’ll notice that texture immediately when you cut into them. But when you saute the mushrooms in a bit of vegan margarine, they look exactly like scallops! They are buttery and tender and even turn slightly translucent.
Add to that, the soy maple glaze and you have one pretty amazing dish! The glaze is simple and made from ingredients you very likely already have in your pantry. I used low-sodium soy sauce, maple syrup (you could also opt for agave syrup), Dijon mustard, apple cider vinegar.
Just for fun, look what I found on Amazon? You literally CAN buy anything there 🙂 I bet if you have kids, this would be an awesome and really fun family project!
So here is the final product. I served approximately two mushrooms per person because the ones I purchased were pretty decently sized. I’m already thinking of other things to make with these mushrooms. Perhaps cut lengthwise and roasted. I’ve even seen mushroom “bacon” made with King Oysters. Stay tuned…
Did you make these Vegan Maple Glazed King Oyster Mushroom “Scallops”? Let me know in the comments section below.
If you liked this recipe, PIN IT FOR LATER!
Vegan Maple Glazed King Oyster Mushroom "Scallops"
- 4 large King Oyster Mushrooms tops removed (save those for later) & sliced into about 1" pieces
- 1 tbsp Vegan Margarine
FOR THE MAPLE GLAZE:
- 2 tbsp Low Sodium Soy Sauce
- 3-4 tbsp Maple Syrup (use less or more, to taste)
- 2 tbsp Dijon Mustard
- 1 tbsp Apple Cider Vinegar
- Salt and Pepper to taste
- Red Pepper Flakes OPTIONAL, to taste
- Hot Sauce or Sriracha OPTIONAL, to taste
- Wild and Brown Rice Blend
- Broccoli Florets
- Red Pepper Flakes
- Lemon Wedges
- Chopped Parsley
PREPARE RICE and BROCCOLI first, as the mushrooms do not take long to cook!
TO PREPARE THE MUSHROOMS:
- Wipe clean if necessary and take off just enough under the top where you see gills. You want just the white stems (but you can certainly cook up the rest as I did). Slice into 1" rounds (they will shrink slightly when cooking).
- Add 1 tbsp of vegan margarine to a non-stick skillet and allow each side of the mushroom to cook for a few minutes, or until golden brown (see photos above).
TO PREPARE THE GLAZE:
- Whisk together the glaze ingredients and add to the pan once the mushrooms have browned. Allow to reduce and thicken.
- Serve the mushroom scallops over rice and with a generous helping of broccoli florets. Garnish with lemon wedges, red pepper flakes and chopped fresh parsley. Enjoy!
These scallops look INCREDIBLE! It is amazing how much they look like the real thing! But I bet they taste even better!
would olive oil work? My mushrooms soaked up that vegan butter and I had to add more and I don’t like vegan butter
Hi Karen, I only used a tablespoon which makes me think maybe the pan wasn’t hot enough? But olive oil would for sure work. Since oil gets hotter than the vegan butter, maybe just a teaspoon or so in a non stick pan over medium to high heat. Quickly sear each side and then add the marinade. You should be good to go! 🙂
I make mushroom scallops regularly, and no use olive oil. You can also use the stem supply of larger portobello mushrooms if you can’t find king oyster. We’ve even made baby ones with regular sized portobello and crimini mushrooms. I do olive oil with a little garli, shallots, thyme, hunt of sea salt, and cracked pepper. Hit it with some lemon or white wine after seared on both sides.
All great suggestions! Thanks so much 🙂
I don’t normally comment on recipes but DEAR GOD THIS GLAZE RECIPE IS PERFECT! Made these mushrooms last night and my hardcore animal-eating husband couldn’t get enough of em! And I just now glazed some vegan “beef” strips and my picky two year old is actually eating it all.
This glaze recipe is now #1 in my go-to arsenal and I see us enjoying a long and happy life together as we cover vegetables and mock meats far and wide. Thank you!
Ps. I cooked the mushrooms in a lot of coco oil- delicious!
Recently found king oyster mushrooms on sale & bought two bags for $5. Just finished making this recipe for lunch with butter instead of the margarine (I’m not vegan) & my aunt’s Trinidadian pimento pepper sauce as my hot sauce of choice. As a scallop lover, I have just eaten the ENTIRE pan on a bed of rice with a side of mixed greens. I don’t think I’ve ever eaten this many mushrooms at one go lol. I’m telling everyone about this recipe. It is delicious! The mushrooms are meaty & so close in texture to scallops that the difference is barely perceptible. The glaze I will be using on so many other dishes. Thanks a bunch!
Nina, your comment makes me so happy 🙂
Every time I try King Oyster Mushroom recipes the mushrooms are leather-tough. Any idea what I’m doing wrong? TIA
Hi Lori, there are only two scenarios I can think of. Either under (or over) cooking them. I just did mine for a few minutes until they were browned on either side. They do have a bit firmer texture than other mushrooms. Another reader suggested using the stem portion of a portobello. That might be another option 🙂
Loved it. Very easy to make and the sauce is full of tang and flavour. Will definitely try this again.
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