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The Best Miso Glazed Vegan Mushroom Scallops

Mushroom_scallops_Susan_Cooks_Vegan
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Vegan Mushroom Scallops are made with meaty Trumpet mushrooms marinaded in a sweet and savoury sauce that tastes like the sea – just like scallops. Enjoy as an appetizer or add to pasta or vegetables for a main dish.

Ingredients

Scale
  • 8 Large King Trumpet Mushrooms (King Oyster Mushroom)
  • 3/4 cup Hot Vegetable Stock
  • 2 tbsp White Miso Paste
  • 1 tbsp Maple Syrup
  • 1 1/2 tbsp Soy Sauce (Tamari for gluten-free)
  • 1 tbsp Nori Flakes
  • 1 tbsp Vegan Butter for frying (optional)
  • Parsley chopped, for garnish

Instructions

  1. Prep mushrooms by gently removing any dirt or debris with a paper towel or vegetable brush. Remove the tops and trim the bottom. Save these for future recipes.
  2. Slice the stem into 1 inch thick rounds. Cut a criss-cross pattern into the top 1/4 inch deep. Be careful not to cut through the mushroom.
  3. To a mixing bowl whisk, miso paste, maple syrup, soy sauce, nori flakes into the hot vegetable stock until combined.
  4. Add mushroom rounds. Marinade for 15 minutes – 1 hour or overnight.
  5. Heat a large skillet over medium/high heat. Add vegan butter. Once melted place mushrooms in the pan flat side down. Cook for 5 minutes on one side. Once golden brown, flip cooking the second side.
  6. Remove from heat. Garnish with chopped parsley. Enjoy hot.

Find it online: https://susancooksvegan.com/miso-glazed-vegan-mushroom-scallops/