These vegan scallops are made with king oyster mushrooms in an easy garlic white sauce that's perfect over pasta or rice. The whole dish takes less than 15 minutes to make, yet it tastes like a gourmet meal from a trained chef!
King mushrooms have a surprisingly similar taste and texture to scallops and make the perfect vegan substitution.
Jump to:
❤️ You'll love this recipe because it's
- quick and easy to make.
- rich and creamy in a perfectly delicious garlic cream sauce!
- free of dairy, nuts, gluten, fish, and most major allergins so everyone can enjoy it.
🧾 Ingredients and substitutions
- King Oyster Mushrooms - for the "scallops." These are very large trumpet-shaped mushrooms with a mild flavor and seafood-like texture. I find them in my local Asian market, but you may also find them at large or specialty grocery stores.
- Butter - to saute the king mushroom in and for richness and flavor. You can use my homemade Vegan Butter Recipe or any vegan margarine
- Sour Cream - for the bulk of the cream sauce. I like Tofutti brand sour cream or my homemade Tofu Sour Cream for this recipe, but you can use any sour cream of your choice.
- Garlic - to flavor the cream sauce. I usually use about 4 cloves, but you can use a little more or less depending on how garlicky you want it.
- Salt - to flavor the "scallops" and the white sauce.
- Parsley - to balance out the heaviness of the cream sauce and as a pretty garnish. Fresh parsley will give you the best flavor.
🔪 How to cut king mushrooms
King mushrooms are mostly made up of a stem with a small cap and a tougher section at the bottom of the stem. The darker brown cap has a strong flavor that you don't want, so you will need to cut that section off and throw it away. The bottom inch or so, of the mushroom, is too hard and chewy, so you will also want to cut off and discard that section.
To make the mushroom look like scallops:
You will want to use the large middle stem section. To make the mushroom look and cook up similarly to scallops, cut the mushroom stem into 1/4 inch thick rounds.
🥄 Instructions
- Wash and cut the king mushroom into 1/4-inch rounds.
- Saute the mushroom rounds in butter in a skillet over medium heat for about 4 minutes on each side sprinkling them with 1/4 tsp of salt on each side.
- Add minced garlic once each side has cooked and turned darker and appears wet.
- Saute garlic and mushrooms over medium-low heat for another 2 minutes.
- Add 1 cup of vegan sour cream, 1 cup of water, and 1/2 tsp of salt.
- Stir well and simmer for a few more minutes until the sour cream and water have fully combined.
- Add fresh parsley and serve hot over pasta or rice.
Note - the garlic cream sauce will appear a little watery when cooking, but it will thicken as soon as it starts to cool slightly.
👩🏻🍳 Pro Tips
- The thicker that you cook the scallops, the longer that they will need to cook.
- You will know if the mushrooms are cooked when they turn a shade darker and start to release their juices.
- Make sure to add the garlic only a minute or two before adding the sour cream to make sure it doesn't burn.
- Stir in the sour cream and water until it forms a cream sauce.
🌟 Variations
- Hearts of Palm Scallops - If you don't like mushrooms or can't find the king oyster mushrooms, you can use a can of drained hearts of palm instead.
- Lemon Butter Scallops - Follow my vegan scallops recipe with garlic and lemon butter.
💡 More ideas for king oyster mushrooms
Try my vegan linguini with clam sauce or my authentic-tasting Vegan "Clam" Dip using king mushrooms!
🍽️ More dinner recipes
- Vegan Chicken a la King
- Vegan Baked Ziti
- Vegetarian Fajitas
- Vegan Goulash
- Southwest Spicy Vegan Mac and Cheese
📌 Be sure to follow me on Pinterest for new vegan recipes!
Vegan Scallops with King Oyster Mushrooms
Ingredients
- 2 large king oyster mushrooms
- 3 tablespoons butter
- 4 cloves garlic
- 1 cup vegan sour cream
- 1 cup water
- 1 teaspoon salt
- fresh parsley (optional)
Instructions
- Wash and cut 2 large king mushrooms into 1/4 inch rounds.
- Saute the mushroom rounds in 3 tbsp butter in a skillet over medium heat for about 4 minutes on each side sprinkling them with 1/4 tsp of salt on each side.
- Add 4 cloves of minced garlic once each side has cooked and turned darker and appears wet.
- Saute garlic and mushrooms for another 2 minutes over medium-low heat.
- Add 1 cup of vegan sour cream, 1 cup of water, and 1 tsp of salt.
- Stir well and simmer for a few more minutes until the sour cream and water have fully combined.
- Add fresh parsley and serve hot over pasta or rice.
Notes
- The thicker that you cut the scallops, the longer that they will need to cook.
- You will know if the mushrooms are cooked when they turn a shade darker and start to release their juices.
- Add the garlic only a minute or two before adding the sour cream to make sure it doesn't burn.
- Stir in the sour cream and water until it forms a cream sauce.
Nutrition
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
I have never eaten scallops and I have no idea how they should taste like, but I liked the end result very much. I had some trouble with the ingredient ratios. "2 large king oyster mushrooms" was too vague of a description and I had to use less of every other ingredient because my mushrooms were too small. Could you please indicate the weight of the mushrooms? Thank you for this recipe. My mom, who is a chef, said that it was very tasty 😉
OMG! I made these for dinner last night and it was soooooooo good! I can't believe how much they taste like scallops!