This is a fun dish that turns a hearty mushroom into the center piece of an umami filled meal.

This is a great recipe with a few ingredients that give you big flavor. It’s an easy to make, aromatic and delicious dinner idea that we’re sure you’ll enjoy.

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Prep Time15 mins
Cook Time1 hr 30 mins


  • 6 to 8 Large Trumpet mushrooms – also known as king oyster mushrooms
  • 1 1" x 4" -piece Kombu seaweed – alternatively you can use dulse seaweed
  • 1 cup Non chicken broth – we use Edward & Sons' Not-Chick'n Bouillon Cubes
  • ½ cup Rice wine
  • 2 teaspoon White miso paste
  • 1 teaspoon Maple syrup
  • 1 teaspoon Vegan Worcestershire sauce – we use Kroger brand which has no anchovies
  • 2 teaspoons Sesame oil
  • 2 teaspoon Tamari sauce
  • Salt – to taste


  • Cut the mushrooms into 1 ½ inch cylinder pieces, saving the tops for a different recipe.
  • With a sharp knife, lightly score both flat sides of the mushroom pieces with an X shape
  • Cut seaweed into strips with a sharp knife or kitchen scissors
  • In a bowl, combine rice wine, broth, tamari, maple syrup, worcestershire sauce and seaweed
  • Heat combined ingredients in a pot over medium heat stirring occasionally until the miso dissolves.
  • Add the mushrooms and reduce the heat to a simmer, stirring occasionally for 30 minutes
  • Remove from heat and let ingredients marinate for 1 hour continuing to stir occasionally
  • Using a slotted spoon remove mushrooms from sauce mix and place on a paper towel lined plate
  • Reserve remaining sauce for later
  • Sprinkle lightly with salt
  • Add the sesame oil to a skillet over medium heat
  • Add the mushrooms and cook, turning each mushroom to brown each side
  • Serve over rice with the remaining sauce
  • Trim the remaining seaweed strips with kitchen scissors and serve along side of rice
  • Enjoy

If you give these vegan scallops a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway

And be sure to check out more of our quick and easy plant-based recipes on

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The Vgn Way


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