Sound the trumpets – the trumpet mushrooms that is! These miso-glazed trumpet mushrooms are tender, savory, and rich with umami, all without leaving the land. After growing up on the coast, I wanted that quintessential seafood flavor without the actual seafood involvement. And I think I did my home cuisine justice with these.
Trumpet mushrooms (also called king oyster mushrooms) are one of my favorite types of mushrooms to work with. Their thick stems have a dense, meaty texture that’s honest to goodness scallop dupe perfection when prepped right. I think they could go into a hall of fame for vegan dupes they are that similar (just minus the “buttery” component that scallops are often praised for, but that’s nothing a marinade can’t hide). Slice them into rounds, score the top, and suddenly they look and feel like scallops at any high end restaurant for a fraction of the price and much kinder to the animal kingdom.
Next — The marinade. We’re building deep umami flavor with white miso, soy sauce, maple syrup, nori (aka seaweed), and hot veggie stock. The heat from the stock helps everything meld and soak in quickly and is genuinely the secret to the “sauce”—and helps the dupe become a true dupe. I marinaded it for around 4 hours, but if you are running low on time, 30 minutes should do just fine. I wouldn’t go much longer than 4 hours if you are doing it that way though, as we want them to maintain firmness in the pan.
Once you are ready, a quick sear on each side gives the mushrooms a golden crust, locking in all that flavor and making you look like the plant eating food loving baddie you are. Yeah – I SAID IT. You are!! And when you plate it up—those gorgeous caramelized rounds sitting on a swipe of green edamame puree, finished with a sprinkle of parsley—it feels like a dish you’d get at a fancy spot downtown and not on the cheap in your own kitchen.
But here’s the best part: it’s the kind of dish that not only looks fancy but comes together fast. Whether you’re hosting, treating yourself, or just craving something a little extra on a weeknight, this one’s an instant favorite.
Miso-Glazed Trumpet Mushroom “Scallops”
Equipment
- Sharp knife
- Shallow bowl or container for marinating
- Medium sauté pan or skillet
- Small saucepan or steamer (for edamame)
- Blender or food processor
- Spatula or tongs
Ingredients
For the Trumpet “Scallops”
- 3 large trumpet mushrooms aka king oyster, stems only
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup
- 1 sheet nori finely crumbled or torn
- ¼ cup hot vegetable stock or hot water
- Neutral oil for searing (e.g., avocado or grapeseed)
For the Edamame Purée
- 1½ cups shelled edamame thawed if frozen
- 1 clove garlic minced
- Juice of ½ lemon
- 1 –2 tablespoons olive oil
- Salt to taste
- Water or additional olive oil as needed to blend
For Garnish
- Fresh parsley or microgreens
- Extra drizzle of the miso marinade reduced (optional)
Instructions
- Wipe the trumpet mushrooms clean. Slice the stems into 1-inch thick rounds.
- On one flat side of each round, score a shallow “X” about ¼ inch deep—this helps the marinade soak in and gives a scallop-like texture.
- In a shallow bowl, whisk together white miso, soy sauce, maple syrup, nori, and hot vegetable stock. The heat from the stock helps dissolve the miso and activates the umami.
- Place the mushrooms cut-side down into the marinade. Let them soak for 30 minutes, flipping once halfway through if needed.
- While the mushrooms marinate, steam or simmer the edamame until tender (about 5 minutes).
- Transfer to a blender or food processor with garlic, lemon juice, olive oil, and a pinch of salt. Blend until smooth, adding a splash of water or more oil if needed for consistency.
- Taste and adjust seasoning. Set aside.
- Heat a pan over medium-high heat with a little oil.
- Remove mushrooms from the marinade (reserve it if you’d like to reduce and drizzle later).
- Sear mushrooms, scored side down first, for about 2–3 minutes per side until golden and caramelized.
- Spread a generous swipe of edamame purée on each plate.
- Top with 3–4 mushroom “scallops” per plate.
- Garnish with parsley or microgreens, and optionally drizzle with reduced marinade.