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King Oyster Mushroom "Scallops"

1 Hour 30 Minutes

We've made these a few times, and the texture is so much like a real scallop.  We're lucky to be in the mushroom capital, so fresh king oysters are easy to find....

King Oyster Mushroom "Scallops"
  1. In hot water, soak the mushroom stems for 1-2 hours. Drain completely.

  2. On medium-high, place the mushroom stems into a skillet. Add the broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes) Please note that they will shrink in size a little once cooked.

  3. Toss in 1 Tbsp. vegan butter, garlic, and shallot and nicely brown the stems on each side, making sure you don’t burn the garlic and shallot. Remove from heat and place the “scallops” on a plate.


  • Stems of 4 king oyster mushrooms, rinsed and cut into 1 – 1 1/2″ sections (I got about 4 pieces from each stem)

  • 1 c. vegetable broth

  • 1/4 c. white wine

  • 1 Tbsp. vegan butter

  • 2 cloves of garlic, minced

  • 1 shallot, minced

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