📝 About This Recipe
Experience the uncanny, velvety texture of the ocean without the shell in this stunning plant-based transformation. By scoring and brining thick slices of King Oyster mushroom stalks, we replicate the delicate 'snap' and succulent bite of a premium sea scallop. Finished in a rich, umami-laden miso glaze, this dish offers a sophisticated gourmet experience that bridges the gap between forest and sea.
🥗 Ingredients
The Mushrooms
- 4-5 large King Oyster Mushrooms (thick, firm stalks only)
The Umami Brine
- 2 cups Warm Water
- 2 tablespoons Soy Sauce or Tamari
- 1 Nori Sheet (shredded into small pieces)
- 1/2 teaspoon Sea Salt
For Searing and Glazing
- 2 tablespoons Neutral Oil (Grapeseed or Avocado oil preferred)
- 2 tablespoons Vegan Butter (high-quality cultured variety)
- 2 cloves Garlic (smashed)
- 1 teaspoon White Miso Paste
- 1 teaspoon Fresh Lemon Juice
- 2 sprigs Fresh Thyme
For Garnish
- 1 pinch Microgreens or Chives (finely chopped)
- 1 pinch Flaky Sea Salt (like Maldon)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Clean the King Oyster mushrooms by wiping them with a damp cloth. Trim off the woody base and the dark caps (save the caps for a stir-fry or soup later).
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2
Slice the thick stalks into uniform rounds, about 1-inch thick, to resemble the shape of sea scallops.
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3
Using a sharp paring knife, gently score a crosshatch pattern (diamonds) into the flat top and bottom surfaces of each mushroom round. Be careful not to cut more than 1/8 inch deep.
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4
In a medium bowl, whisk together the warm water, soy sauce, shredded nori, and sea salt to create the 'ocean brine'.
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5
Submerge the mushroom rounds in the brine for 10-15 minutes. This softens the fibers and infuses them with a subtle salty, marine flavor.
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6
Remove the mushrooms from the brine and pat them extremely dry with paper towels. Moisture is the enemy of a good sear.
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7
Heat a heavy-bottomed stainless steel or cast-iron skillet over medium-high heat. Add the neutral oil and wait until it is shimmering and just starting to smoke.
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8
Place the mushroom rounds in the pan, scored side down. Do not overcrowd the pan; work in batches if necessary.
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9
Sear undisturbed for 3-4 minutes until a deep, golden-brown crust forms. Flip the 'scallops' over.
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10
Reduce the heat to medium. Add the vegan butter, smashed garlic cloves, thyme sprigs, and the miso paste to the empty spaces in the pan.
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11
Once the butter melts and the miso dissolves, use a spoon to continuously baste the mushrooms with the foaming, flavored butter for another 2-3 minutes.
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12
Squeeze the fresh lemon juice over the pan to cut through the richness and deglaze the bottom slightly.
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13
Remove the mushrooms from the pan and place them on a warm plate. Drizzle a little of the remaining pan butter over the top.
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14
Garnish with fresh chives, a sprinkle of flaky sea salt, and a crack of black pepper. Serve immediately while hot.
💡 Chef's Tips
Always pat the mushrooms bone-dry after brining; any surface moisture will cause them to steam rather than sear. If you don't have nori, a teaspoon of dulse flakes or a splash of mushroom broth can provide a similar depth of flavor. Use a heavy press or another skillet on top of the mushrooms during the first 2 minutes of searing to ensure even contact with the pan. Don't discard the mushroom caps; they are delicious when sautéed separately with a little garlic and soy sauce.
🍽️ Serving Suggestions
Serve atop a silky cauliflower purée or a vibrant pea and mint mash for a classic fine-dining presentation. Pair with a chilled glass of Sauvignon Blanc or a crisp Pinot Grigio to complement the citrus and umami notes. Accompany with sautéed asparagus or tenderstem broccoli for a light, balanced meal. For a hearty main, serve over a bed of lemon-zest risotto or angel hair pasta tossed in garlic and oil.