Can I make this gluten-free?

Absolutely. This recipe is naturally gluten-free as long as you double-check your mustard and vegetable stock labels. Some Dijon mustards contain malt vinegar, which can include traces of gluten, so opt for a certified gluten-free brand if you’re sensitive. The rest of the ingredients mushrooms, garlic, herbs, and oil are all naturally safe for gluten-free diets. You can even serve these “scallops” over a bed of creamy Cauliflower Velouté with Truffle Foam or gluten-free risotto for a complete meal.

Can I use regular mushrooms?

Yes, though king oyster mushrooms are the best for texture, portobellos and large shiitakes are delicious alternatives. Portobellos offer a deep, earthy flavor, while shiitakes add subtle sweetness. The key is to choose mushrooms thick enough to slice into “scallop” coins that hold their shape while searing.

What if I don’t have herb ash?

You can substitute with smoked paprika, black sesame powder, or even finely ground nori for a similar visual and smoky touch. Herb ash simply adds aroma and a striking contrast not essential, but delightful if you want that elegant finish.

Is the emulsion spicy?

Not at all. The garlic softens as it simmers, creating a creamy, mellow sauce with a bright, tangy undertone. If you prefer even less bite, roast the garlic first it becomes buttery and slightly sweet.

Definitely. You can make both the herb ash and garlic emulsion a day or two in advance. Keep the emulsion refrigerated in an airtight container, and bring it to room temperature before serving. The mushrooms, however, are best seared fresh that golden crust and juicy center are worth the few extra minutes.

How should I plate it?

Use a wide flat plate for the most visual impact. Spoon the garlic emulsion first, creating a smooth swirl or circle. Arrange the seared mushrooms in a neat line or cluster fewer is better for elegance. Finish with a light dusting of herb ash and a sprinkle of microgreens or edible flowers. The presentation should feel effortless yet refined, like something you’d see in a cozy restaurant with candlelight flickering nearby.

King Oyster Mushroom Scallop – Easy Vegan 30-Minute Recipe

Ingredients

Scale

For the Mushroom “Scallops”

2 large king oyster mushrooms, cut into thick 1-inch rounds
1 tbsp olive oil
1 tbsp plant-based butter (or regular butter)
Salt and freshly ground pepper, to taste
1 tsp lemon juice

For the Garlic Emulsion

1 small garlic clove, minced
¼ cup vegetable stock or light cream (for a richer version)
1 tsp white wine vinegar or lemon juice
1 tsp Dijon mustard
2 tbsp olive oil
Salt, to taste

For the Herb Ash

¼ cup fresh herbs (parsley, thyme, basil, or dill)
Optional: zest from ½ lemon

Garnish

Microgreens or baby herbs
Edible flowers (optional)

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Instructions

Prepare the Herb Ash:
Preheat the oven to 180°C (350°F). Spread herbs on a baking sheet and bake until dry and crisp, 8–10 minutes.
Let cool, then grind into a fine powder using a blender or mortar and pestle. Sift and set aside.
Cook the Mushroom “Scallops”:
Slice mushrooms into thick rounds and score both sides with a shallow crisscross pattern.
Heat olive oil and butter in a skillet over medium-high heat. Sear mushrooms for 3–4 minutes per side until golden brown and tender.
Season with salt, pepper, and a touch of lemon juice.
Make the Garlic Emulsion:
Simmer garlic in stock for 3 minutes until soft. Blend with vinegar, mustard, and olive oil until smooth and creamy.
Season to taste and keep warm.
To Plate:
Spoon a swirl of garlic emulsion onto each plate.
Arrange 2–3 mushroom “scallops” neatly on top.
Dust with herb ash and garnish with microgreens or edible flowers.

Notes

Make the herb ash and garlic emulsion in advance to save time.
For extra richness, substitute the stock with light cream.
Serve immediately to enjoy the perfect sear and texture.

Author: Iris
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main / Appetizer
Method: Pan-seared
Cuisine: Modern Vegan
Diet: Vegetarian

Nutrition

Serving Size: 1 plated portion
Calories: 180 kcal
Sugar: 2 g
Sodium: 220 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 0 mg