Vegan king oyster ‘scallops’ with nori and garlic butter sauce

This recipe is designed to be served as a starter for 4 people, but such a versatile dish could easily make a perfect main course with the addition of steamed fluffy rice or noodles. Marinating overnight produces a heartier, richer flavour.


Scallop marinade ingredients:

12 large king oyster mushrooms, cleaned

200ml vegan stock

2 cloves garlic, finely chopped

100g white miso paste

2 tablespoons dark soy sauce

2 tablespoons olive oil


Nori and garlic butter sauce ingredients:

100g vegan butter

2 cloves garlic, finely chopped

2 sheets of nori, cut into 1-inch strips

Juice of 1 lemon

Salt and pepper

Freshly chopped parsley to garnish (optional)


50g vegan butter for frying


For the overnight marinade, remove the ends and caps of the mushrooms and slice into 1-inch pieces. Heat the vegan stock to boiling, remove from the heat and stir in the white miso and garlic. Add the soy sauce and olive oil, mix thoroughly and pour over the mushroom pieces. Store in the fridge overnight.

When ready to serve, drain the mushrooms. Heat 50g vegan butter in a large frying pan over a medium to high heat. Fry the mushrooms in batches for around 7 minutes on each side until caramelised and golden. Set aside as you cook and keep warm in a low oven.

Use the same pan for the nori and garlic butter. Melt the 100g vegan butter over a medium heat and add the chopped garlic. Cook for 1 to 2 minutes until fragrant. Turn down the heat and add the nori strips stirring util they soften. Add the lemon juice and season with salt and pepper.

Divide the warm mushrooms between 4 shallow bowls and pour over the butter sauce. Scatter over some fresh chopped parsley if using.