King Oyster Mushroom Scallops

Did someone say scallops??
Forget the fish and get all the awesome health benefits of these big 'shrooms instead. The broth infuses in, and the searing at the end adds the bit of crispiness that scallops are knows for. These are fantastic!





2 cups vegetable broth

1  cup coconut aminos

1 teaspoon white miso paste

4 slices fresh ginger root

6-8 garlic cloves, cut in half

1 large piece of nori, shredded by hand

6 oyster mushrooms, cut to 3/4" thickness rounds




Whisk the marinade ingredients together and transfer to a sealable bag.

Slice the mushrooms to about 1 ½” thickness, not  using either ends. Score the surface of each cut mushroom cross-wise. Add the mushrooms to the marinade in the bag  and allow to chill in fridge for a few hours. I sometimes allow to marinate overnight.


Heat a skillet to a high heat, add the mushrooms – do not crowd them, you’ll have to work in batches – add a little bit of  broth. Bring the heat down to a medium-high-heat and as the mushrooms sear and caramelize a bit,  you can transfer those to a serving dish. Add broth as necessary to skillet as to not burn. Serve right away or keep warm in oven.


Why mushrooms for health?

This is an incredibly expansive topic and we are still learning so much. Mushrooms were actually pulled from the plant category and placed in their own fungi kingdom category just 50 years ago! Although their category is new, clearly this amazing fungus is ancient and the research on health benefits is vast.


There is research indicating that this fabulous fungus can clear inflammation, reduce the side effects of chemotherapy, lower PSA levels, slow to halt cancer progression, alleviate depression,  reduce the risk of cognitive impairment,


Here is some research from Dr. Michael Greger.

Dr. Rhonda Patrick has some incredible research on her website.


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How did this recipe work out?

Posted by Feeding It on
I made this as an appetizer on a bed of garlic butter sautéed spinach. It was YUMMMMMMMM!!!
Posted by caryn on
Glad you enjoyed!!!
Posted by Spice is The Variety of Life on
I followed your recipe with a few very minor changes and it came out delicious! I used fresh red miso paste and my go-to cooking condiment, salt-free ginger garlic paste from the Indian market. I also threw all caution to the wind and added the mushroom caps to the affair and they were just spectacular! They don't look or quite feel the same, but they were just as tasty and gave me more deliciousness to enjoy!
Posted by H Stoa on
What can we use to substitute for coconut aminos and miso?
Posted by caryn on
The miso adds to the nice umami flavor, however, you can sub the coconut aminos for soy sauce and leave out the miso for a similar flavor.
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