Miso-Glazed Trumpet Mushroom “Scallops”
These miso-glazed trumpet mushroom “scallops” are a flavorful, plant-based twist on a seafood classic. Marinated in white miso, soy sauce, nori, and maple syrup, then pan-seared and served over creamy edamame purée—they’re fancy enough for date night but simple enough for a weeknight.
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.
Notes
Nori tip: If you don’t have sheets, you can use furikake seasoning or a sprinkle of seaweed flakes.
Leftovers: Store mushrooms and purée separately in airtight containers in the fridge.
Reheat mushrooms in a hot pan to maintain texture.