Vegan king oyster mushroom 'scallops' with tarragon corn sauce — the fanciest 25 minutes in vegetarian cooking — thick mushroom stems seared golden and pooled in a silky corn sauce with a curry undertone. Even devoted carnivores do a double take.
Looking for a dish that screams ‘gourmet chef’ but comes together in under 30 minutes? You’ve found it. These incredible vegan ‘scallops’ use the magic of king oyster mushrooms to replicate the tender, meaty texture of the real thing. Paired with a velvety, sweet corn and tarragon sauce, this is the perfect recipe to impress guests or for a special weeknight treat. It’s a win-win: a restaurant-quality meal that leaves you plenty of time to relax!
Ingredients
• 1 lb 454 g king oyster mushrooms
• 2 tsp 10 ml extra virgin olive oil, divided
• 2 Tbsp 30 ml chopped shallots
• 1 clove garlic, minced
• ¾ cup 180 ml (6.1 fl oz) frozen sweet yellow corn
• 1 cup 240 ml low-sodium, gluten-free vegetable broth
• 2 pinches each sea salt and freshly ground black pepper, divided
• 1 tsp 5 ml chopped fresh tarragon leaves
• Pinch curry powder
Instructions
1. First, prepare the sauce. Heat 1 tsp (5 ml) of olive oil in a saucepan over medium heat. Cook the shallots and garlic for about 1 minute until soft but not brown.
2. Add the corn and vegetable broth and bring to a simmer. Cook for about 3 minutes, or until the corn is heated through.
3. Carefully pour the mixture into a blender and blend until very smooth. For a more rustic texture, leave it slightly chunky. Pour the sauce back into the pan, stir in the tarragon and one pinch each of salt and pepper. Set aside and keep warm.
4. Prepare the mushrooms. Wipe them clean and trim the ends. Slice the thick stems into 1 to 1.5-inch thick rounds that resemble scallops. Pat them thoroughly dry with a paper towel.
5. In a small bowl, mix together the curry powder and the remaining salt and pepper. Sprinkle half of this spice mixture over one side of the mushroom ‘scallops’.
6. Heat the remaining 1 tsp (5 ml) of olive oil in a large nonstick or cast-iron skillet over medium-high heat. Place the mushrooms in the skillet, seasoned-side down, and sprinkle the remaining spice mixture on top.
7. Sear for 2-3 minutes per side without moving them, until a deep golden-brown crust forms. Do not overcrowd the pan; cook in batches if necessary.
8. To serve, divide the warm sauce among four plates, creating a small pool. Arrange the seared mushroom ‘scallops’ on top and serve immediately.
Nutritional Information
• PER SERVING (APPROXIMATE): Calories: 125 | Protein: 4 g (0.14 oz) | Carbs: 16 g (0.56 oz) | Total Fat: 4 g (0.14 oz) | Saturated Fat: 0.5 g (0.02 oz) | Trans Fat: 0 g (0 oz) | Fiber: 4 g (0.14 oz) | Sodium: 444 mg | Cholesterol: 0 mg
Pro Tips
• For an extra-professional touch, lightly score the flat sides of the mushroom rounds in a crosshatch pattern before seasoning. This helps them cook evenly and absorb more flavor.
• Use a heavy-bottomed skillet, like cast iron, and ensure it’s properly preheated. This is the key to achieving a perfect, deep-brown sear on the mushrooms.
• Do not overcrowd the pan. Searing the mushrooms in a single layer with space between them allows moisture to escape, preventing them from steaming and ensuring a beautiful crust.
• Select king oyster mushrooms with the thickest, firmest stems you can find for the most scallop-like shape and texture.
FAQ
Q: Can I use other mushrooms for this vegan scallops recipe
A: While king oyster mushrooms are ideal for their thick, meaty stems that mimic scallops, you could try using the thick stems of large portobello mushrooms. The texture will be slightly different, but still delicious. Avoid smaller mushrooms as they won’t hold the ‘scallop’ shape.
Q: How can I add more protein to this vegetarian meal
A: To make this a more protein-rich meal, you can serve the mushroom scallops over a bed of high-protein grains like quinoa or farro. Alternatively, serving them alongside pan-seared tofu, tempeh, or a side of creamy white beans would be excellent additions.
Q: How do I store and reheat leftover mushroom scallops
A: For best results, store the seared mushroom ‘scallops’ and the corn sauce in separate airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the sauce in a saucepan and quickly pan-sear the mushrooms in a hot skillet for a minute per side to restore their texture.
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Vegan King Oyster Mushroom 'Scallops' with Tarragon Corn Sauce
Ingredients
Method
- First, prepare the sauce.
- Heat 1 tsp (5 ml) of olive oil in a saucepan over medium heat.
- Cook the shallots and garlic for about 1 minute until soft but not brown.
- Add the corn and vegetable broth and bring to a simmer.
- Cook for about 3 minutes, or until the corn is heated through.
- Carefully pour the mixture into a blender and blend until very smooth. For a more rustic texture, leave it slightly chunky.
- Pour the sauce back into the pan, stir in the tarragon and one pinch each of salt and pepper.
- Set aside and keep warm.
- Prepare the mushrooms. Wipe them clean and trim the ends.
- Slice the thick stems into 1 to 1. 5-inch thick rounds that resemble scallops.
- Pat them thoroughly dry with a paper towel.
- In a small bowl, mix together the curry powder and the remaining salt and pepper.
- Sprinkle half of this spice mixture over one side of the mushroom 'scallops'.
- Heat the remaining 1 tsp (5 ml) of olive oil in a large nonstick or cast-iron skillet over medium-high heat.
- Place the mushrooms in the skillet, seasoned-side down, and sprinkle the remaining spice mixture on top.
- Sear for 2-3 minutes per side without moving them, until a deep golden-brown crust forms.
- Do not overcrowd the pan; cook in batches if necessary.
- To serve, divide the warm sauce among four plates, creating a small pool.
- Arrange the seared mushroom 'scallops' on top and serve immediately.
- Do not overcrowd the pan.
- Searing the mushrooms in a single layer with space between them allows moisture to escape, preventing them from steaming and ensuring a beautiful crust.
