Miso Glazed Vegan Mushroom Scallops are made with meaty King Trumpet mushrooms marinaded in a sweet and savoury sauce full of umami flavour. Enjoy as an appetizer or add to pasta, rice or vegetables for a main dish. Marinate the mushrooms the night before or in the morning and have a quick, delicious, nutritious dinner ready in only 10 minutes.
What Are King Trumpet Mushrooms?
The king trumpet mushroom is the largest member of the oyster mushroom family, from which it gets another of its many names: “king oyster mushroom.” The more common name “king trumpet,” as well as “French horn mushroom” and “trumpet royale,” refers to the mushroom’s trumpet-like cap, which extends from a thick stem. King trumpet mushrooms are native to the Mediterranean, North Africa and the Middle East. As their popularity has grown in recent years, however, they are now cultivated all over the world. They are especially popular in China and Japan for their umami flavor.
Health Benefits Of King Trumpet Mushrooms
King trumpet mushrooms aren’t just super delicious. They are also full of health-supporting nutrients, such as naturally occurring antioxidants. They have a high protein content, several B vitamins, and all the essential amino acids (Marley, 2009). Their medicinal benefits include promoting anti-tumor activity and lowering high cholesterol. King trumpet mushrooms have especially high levels of ergothioneine, an antioxidant found in the mushroom’s mycelium and fruit bodies that helps reduce damage from free radicals and oxidative stress.
King Trumpet mushrooms also contain a high quantity of selenium, another essential antioxidant. Several recent studies have turned up even more impressive health benefits of king trumpet mushrooms. These powerful superfoods have been shown to lower cholesterol and help with weight loss. They’ve been linked to a lower risk of breast cancer and prostate cancer. (Source: ommushrooms.com)
Where To Purchase King Trumpet Mushrooms
Most grocery stores or specialty stores will carry King Trumpet Mushrooms (King Oyster Mushroom) along side other types of mushrooms. In the right conditions they can grow all year long. If you would like to growing them at home you can buy spores here to get you started. Home grown always tastes the best. Don’t you agree?
Ingredients For Miso Glazed Vegan Mushroom Scallops
- King Oyster Mushrooms also known as Trumpet Mushrooms
- Vegetable Broth. This vegetable base is a staple in my fridge.
- White Miso paste
- Maple Syrup
- Soy Sauce or Tamari (gluten-free)
- Nori Flakes
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I Would Love To Hear From You
Scroll below for a full list of ingredients and instructions to make these Miso Glazed Vegan Mushroom Scallops. Let me know how you enjoy this recipe in the comment section below because I always love hearing from you. Find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
More Mushroom Recipes To Try
If you love these Miso Glazed Vegan Mushroom Scallops as much as I do, you will love these other mushroom recipes:
- Vegan Mushroom French Dip
- Roasted Corn & Mushroom Tartine
- Savoury Mushroom & Kale Hand Pie
- Stuffed Portabella Mushroom
The Best Miso Glazed Vegan Mushroom Scallops
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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2–4 Serving 1x
- Category: Appetizer, Main dish
- Method: Stovetop
- Diet: Vegan
Ingredients
- 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
- 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.
- 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.
- To a mixing bowl whisk, miso paste, maple syrup, soy sauce, nori flakes into the hot vegetable stock until combined.
- Add mushroom rounds. Marinade for 15 minutes – 1 hour or overnight.
- 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.
- Remove from heat. Garnish with chopped parsley. Enjoy hot.
I made this tonight for my carnivorous husband for our anniversary dinner and he did think they were scallops until I fessed up. I served them with asparagus spears and white sticky rice. This is definitely on my make again list. I am a fairly new vegan and this may be the best recipe I have tried yet! The fact that my husband loved it too is an extra blessing 😁