If you’ve never tried mushroom “scallops” before, you’re in for something special. They’ve become one of my favorite plant-based alternatives when I want something hearty, savory, and just a little fancy. With the right technique and a flavorful sauce, these golden rounds can absolutely steal the show—whether they’re over noodles, tucked into grain bowls, or simply served with a crisp green salad.
Why I Love Making Mushroom Scallops
This dish is all about elevating humble ingredients in a way that feels indulgent but is super simple. I first tried making mushroom scallops after spotting a pile of thick-stemmed king oyster mushrooms at the market, and it was love at first bite.
Plus, they cook fast, are full of good nutrients, and look gorgeous on the plate. That’s a win all around.
King Oyster Mushrooms: The Secret Ingredient
If you haven’t cooked with king oyster mushrooms before, they’re a little different from the more common varieties. The stems are super thick and dense, which is why they can mimic scallops so well when sliced crosswise. The flavor is mild, a little nutty, and really soaks up anything you season them with.
I always look for ones with really thick stems—those are the best for cutting into scallop-style rounds. And don’t toss the caps! They’re actually my favorite part: buttery, tender, and just as flavorful as the stems. I like to slice them thick and sear or grill them with a little salt and oil for a bonus treat.
Where to Find King Oyster Mushrooms
I’ve had the best luck finding them at my local Asian grocery store or farmers’ market. They’re sometimes labeled as king trumpet mushrooms, so keep an eye out. If they’re a bit of a splurge, don’t worry—you don’t need a ton. A single pound goes a long way when paired with a hearty sauce and some noodles or rice.
When buying, pick mushrooms that are firm and heavy with no dark spots or sliminess. A little dirt is fine—just brush it off with a damp cloth or mushroom brush. Try not to rinse them under running water or soak them, as they can get waterlogged.
Tips & Tricks for the Best Mushroom Scallops
- Don’t crowd the pan. This is key! Overcrowding causes them to steam instead of sear, and you want that golden crust. Work in batches if needed.
- Score the tops. Use a sharp knife to lightly score a crosshatch pattern on both sides of the rounds. It helps the mushrooms cook more evenly and lets the sauce cling to all those little ridges.
- Be patient. Let the mushrooms cook undisturbed for 5–6 minutes per side. They’ll release moisture at first, then start to caramelize and turn beautifully golden.
- Finish with flavor. Once the mushrooms are cooked, I toss them with sautéed cherry tomatoes, onions, garlic, ginger, and a splash of soy sauce or coconut aminos brightened with lime juice. It’s zingy, savory, and brings the whole dish together.
Serving Suggestions
These mushroom scallops are so versatile. Here are a few ways I love to serve them:
- Over soba noodles with the tomato-ginger sauce and a sprinkle of scallions.
- With creamy polenta or mashed potatoes for a cozy, comforting meal.
- Tucked into rice bowls with steamed greens and a drizzle of chili oil.
- On their own as a side or appetizer, with a little lemon zest and herbs.
If you’re grilling, try making the sauce separately and spooning it over grilled mushroom scallops for a summer-ready version.
Final Thoughts
Once you make these, you’ll understand the hype. Mushroom scallops are one of those little kitchen tricks that feel kind of magical—you’re taking a single, humble ingredient and transforming it into something elegant and deeply satisfying.
If you’ve got a pound of king oyster mushrooms and a craving for something unique and delicious, this is the recipe you’ll want to come back to again and again. It’s one of those plant-based dishes that doesn’t feel like a substitute—it just feels like good food.
Mushroom Scallops
If you’ve never tried mushroom “scallops” before, you’re in for something special.
Ingredients
- 1 pound king oyster mushrooms, with thick stems
- 1 1/2 tablespoons coco aminos (or soy sauce)
- 1 1/2 tablespoons freshly squeezed lemon juice
- 2-3 tablespoons olive oil
- 1/2 medium onion, minced
- 4 cloves garlic, minced
- 2 teaspoons grated ginger, peeled first
- 1 serrano chile, stemmed and minced
- zest of a lime or 3 makrut lime leaves, very thinly sliced
- 2 cups / 10 ounces cherry tomatoes, halved
- plenty of snipped chives
- salt, to taste
Instructions
- Brush any dirt or debris from the mushrooms and trim the stem a bit. Slice into 3/4-inch rounds. Score both flat sides of each “scallop” 1/4-inch deep in a grid pattern - see photo above. Set aside.
Add a splash of olive oil to your largest skillet over medium-high heat. - Arrange half of the scallops in the pan, sprinkle with salt, and cook for 5-6 minutes on each side, or until golden and tender. Remove from pan and set aside. Repeat with remaining mushrooms.
- If cooking on a grill or grilled, you can brush with olive oil and cook all the mushrooms at once, avoid crowding.
- Combine the coco aminos and lemon juice in a small bowl. Set aside.
- Don’t bother rinsing the skillet. Add another splash of olive oil. With the pan over medium-high heat cook the onions until they soften a bit, 4-5 minutes.
- Stir in the garlic, ginger, and serrano chile. Cook for another minute or so. Stir in the lime zest or slivered lime leaves and then the cherry tomatoes.
- Continue cooking, stirring occasionally (gently), for another 3-4 minutes or until the tomatoes start to soften. Add the coco amino and lemon juice mixture. Cook for another minute and stir in the mushrooms. Taste and add a bit more salt if needed.
- Serve over hot or cold soba, over rice or other grains, over ravioli, etc. with plenty of chives.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 170Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 173mgCarbohydrates 17gFiber 5gSugar 5gProtein 6g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
