King Oyster Mushroom Scallops (Vegan Scallop Alternative)
King Oyster Mushroom Scallops offer the same tender, caramelised bite you’d expect from seared scallops, but in a fully fungi-based form. When cut into thick discs, the chunky white stems of the king oyster mushroom genuinely resembles a scallop, and when fried, they take on a similar texture too. Throw in a tasty sauce and…
King Oyster Mushroom Scallops offer the same tender, caramelised bite you’d expect from seared scallops, but in a fully fungi-based form. When cut into thick discs, the chunky white stems of the king oyster mushroom genuinely resembles a scallop, and when fried, they take on a similar texture too. Throw in a tasty sauce and you’ll be surprised how closely they resemble the real thing. This vegan scallop recipe takes inspiration from South East Asia with lemongrass, garlic, and chili. It’s super simple and quick to make, and makes an impressive starter for a plant based dinner party.
King oyster mushrooms are by far my favourite readily available shop bought mushroom. They contain less water than most other common mushroom varieties, which means they don’t shrink as much when cooking, and get caramelise quickly without releasing much liquid. They also maintain a firm meaty texture when cooked, which is why they are often a core ingredient of vegan sausages and other meat alternatives. Plus, they also taste less “earthy” than most other available mushrooms, but they still have that awesome mushroom ability to absorb whatever flavours you throw at them.
Ingredients Breakdown
King Oyster Mushrooms
Their firm, dense stems mimic the bite of scallops and hold up well to high-heat searing; choose large, even-sized mushrooms for consistent cooking.
Butter or Vegan Butter
Adds richness and helps the mushrooms caramelise; vegan butter works well if you want the dish fully plant-based. .
Garlic
Provides sharp, aromatic depth that balances the sweetness of the browned mushrooms;
Lemongrass
Adds a clean citrus aroma that lifts the dish; use the tender inner core finely minced so it softens quickly in the pan. Remove the base and the tough outer leaves as they stay woody no matter how long you cook them.
Chilli
Brings gentle heat that complements the buttery sauce; adjust the amount and variety depending on your preference.
Lemon Zest and Juice
Brightens the sauce and cuts through the richness; lime works in the same way if that’s what you have.
White Wine
Deglazes the pan and forms the base of the sauce; veggie stock is a good non-alcoholic alternative.
Fresh Coriander
Sprinkling chopped coriander at the end gives a clean, bright finish; if you’re one of those people who despises coriander, simply leave it out.
Seaweed Seasoning (Optional)
A small pinch of crumbled nori or a drop of vegan fish sauce adds a hint of seafood that echoes traditional scallops without overpowering the dish. I personally seasoned mine with a little seaweed salt that I picked up on my last trip to Iceland.
Step-by-Step Instructions
Prepare the mushrooms
Slice the king oyster stems into 2–3 cm rounds. Lightly score a crosshatch on both sides to help them brown and absorb flavour. Pat them dry with kitchen paper so they sear rather than steam.
Prepare the lemongrass
Trim the root end and the tough outer leaves, keeping only the tender inner core. Slice it thinly, then mince it very finely so it softens quickly in the pan and blends into the sauce.
Set up your pan
Use a medium frying pan (around 20 cm) so the mushrooms sit in a single layer; crowding prevents good browning. Warm the oil over medium heat, then add the lemongrass and chilli. Cook for 1–2 minutes until softened but not coloured.
Sear the mushroom scallops
Increase the heat to medium–high and add 1 tablespoon of butter or vegan butter. Add the mushroom rounds flat-side down and cook for 3–4 minutes until the bottoms are deeply golden. Flip and cook the second side. Once both sides are caramelised, transfer the king oyster mushroom scallops to a plate.
Deglaze the pan
Reduce the heat to medium and add the remaining butter or vegan butter along with the garlic. Cook for 20–30 seconds until fragrant. Pour in the white wine or stock, scraping up the browned bits with a spatula. Let it simmer for 1–2 minutes until slightly reduced.
Add the lemon zest and continue simmering until the liquid emulsifies with the butter and looks glossy. If the sauce reduces too much, loosen it with a teaspoon of water or stock.
Return the scallops and glaze
Place the mushrooms back into the pan and turn them in the sauce so the crosshatch marks catch the glaze. Add the lemon juice and coriander. Cook for 30–60 seconds until the scallops are coated and the sauce is lightly thickened.
Taste and adjust
Season with salt, pepper, and more lemon if needed. Add a pinch of seaweed seasoning if you want your vegan scallops to taste a little more seafoody.
King Oyster Vegan Scallops FAQs
They don’t replicate seafood exactly, but the texture comes very close when the mushrooms are cut thick and well-seared. The flavour depends on the sauce, so a little lemon, garlic, and optional seaweed seasoning helps create a familiar profile.
Yes — simply use vegan butter. The technique stays the same, and the mushrooms brown just as well.
There isn’t a perfect swap because the thick stems are what create the “scallop” texture. If needed, use large portobellos sliced into rounds, but expect a softer result.
They may be too wet or the pan may be too crowded. Pat the mushrooms dry before searing and use a wide pan so each piece has contact with the surface.
I wouldn’t recommend it. They cook so quickly there is no need to cook in advance. If you want to speed the process up, you could prepare all the ingredients in advance and leave them in the fridge. The total cooking time is around 10 minutes so you barely save anytime reheating, and the end product won’t be anywhere as good as when freshly seared.
King Oyster Mushroom Scallops
Ingredients
- 4 large king oyster mushrooms about 300 g total
- 1 tbsp neutral oil 15 ml, such as rapeseed or sunflower
- 30 g butter or vegan butter
- 1 stalk lemongrass tender inner core only, finely minced
- 1 small red chilli finely sliced – more if desired
- 2 cloves garlic finely minced
- Zest of 1 lemon
- 1 tbsp lemon juice 15 ml, plus more to taste
- 60 ml dry white wine or vegetable stock ¼ cup
- 2 tbsp chopped fresh coriander
- Pinch of seaweed seasoning optional
- Salt and freshly ground black pepper to taste
Instructions
- Slice the king oyster mushroom stems into thick rounds, about 2–3 cm. Lightly score a crosshatch pattern on both sides and pat them dry with kitchen paper.
- Heat the oil in a large frying pan (24–28 cm) over medium heat. Add the minced lemongrass and sliced chilli and cook for 1–2 minutes until softened but not browned.
- Increase the heat to medium–high and add 15 g butter or vegan butter. Arrange the mushroom rounds in a single layer and sear for 3–4 minutes on each side, until deeply golden and caramelised. Transfer the mushrooms to a plate.
- Reduce the heat to medium and add the remaining 15 g butter or vegan butter and the garlic. Cook for about 30 seconds until fragrant. Pour in the white wine or vegetable stock and scrape up any browned bits from the pan. Simmer for 1–2 minutes until slightly reduced.
- Stir in the lemon zest and continue cooking until the sauce looks glossy and lightly thickened. If it reduces too far, add a teaspoon of water or stock to loosen it.
- Return the mushroom rounds to the pan and turn them in the sauce. Add the lemon juice and chopped coriander and cook for 30–60 seconds, until the mushrooms are well-coated and heated through.
- Taste and season with salt, pepper, and extra lemon juice if you want more acidity. Sprinkle in a small pinch of seaweed seasoning for a subtle marine flavour, if using, and serve immediately.
Notes
- Citrus twist: Swap some or all of the lemon juice for lime to push the dish in a more Southeast Asian direction. A little extra zest will give a sharper citrus edge if you like things brighter.
- Spicier version: Use a whole chilli, keep some of the seeds, or finish with a drizzle of chilli oil. This works well if you’re serving the mushrooms over plain rice or grains
- Creamier finish: Stir in a tablespoon of coconut milk or single cream at the end of cooking for a richer sauce. Let it simmer briefly so it thickens slightly before serving.
- If you don’t want to cook with wine: Use vegetable stock instead and add a touch more lemon juice at the end to balance the richness.
