King Oyster Mushroom Cioppino ~
The Italian-American cioppino stew traditionally made with fish is getting a plant-based makeover that is sure to satisfy!
King Oyster mushrooms, with their remarkably similar size and texture to scallops are seared and added to a hearty and fragrant, vegetable-rich and protein-packed, stew seasoned with lots of garlic and Old Bay.
Round out the meal with toasted ciabatta bread smeared with saffron aioli and a glass of crisp white wine for an easy, gourmet-quality meal at home!
Ingredients for King Oyster Mushroom Cioppino:
You will need:
- 1/2 pound king oyster mushrooms
- 1 tablespoon vegan butter
- 1 tablespoon olive oil
- 1/4 cup celery, chopped
- 1/4 cup yellow onion, finely chopped
- 4 cloves garlic, thinly sliced
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 4 fresh Roma tomatoes, diced
- 1 1/2 cup vegetable broth
- 1 teaspoon Old Bay seasoning
- 1/4 cup lemon juice
- salt, to taste
- ground black pepper, to taste
- 2 tablespoons parsley, chopped
How to make King Oyster Cioppino:
STEP ONE: Prep the mushrooms. Place mushroom rounds in a medium-size bowl filled with hot water. Soak 5 minutes then drain and pat dry.
STEP TWO: Cook the mushrooms. To a large skillet over medium-high heat, add vegan butter. When butter is melted, add mushrooms and cook 3-4 minutes, until browned. Flip and cook the other side another 3-4 minutes, until browned. Remove from heat and cover to keep warm.
STEP THREE: To a large pot over medium-high heat, add olive oil. Add celery and onion and cook 3-5 minutes, stirring frequently, until softened. Add garlic and cook 1 minute.
STEP FOUR: Add garbanzo beans, Roma tomatoes, vegetable broth, and Old Bay seasoning. Reduce heat to low and simmer 15 minutes. Stir in lemon juice and 1 tablespoon chopped parsley.Adjust seasoning to taste with salt and ground black pepper.
To serve:
Ladle the cioppino into shallow bowls and top with the mushroom “scallops”. Sprinkle with remaining parsley.
What to Serve with King Oyster Mushroom Cioppino
Since this stew has a lot of robust flavors on its own, I find that a simple side of toasted ciabatta bread spread with homemade saffron aioli pairs nicely.
To make the saffron aioli:
In a small mixing bowl, stir together these four ingredients, and it’s ready to go:
- 3 tablespoons vegan mayonnaise
- 1 tablespoon softened vegan butter
- 1 clove minced garlic
- 1/8 teaspoon saffron threads.
Enjoy!
More plant-based recipes to satisfy a seafood craving:
Hearts of Palm Lobster Rolls:
Hearts of Palm Lobster Rolls
Hearts of Palm Crab-Style Salad:
Hearts of Palm Crab-Style Salad
Vegan Crab Melts:
Vegan Crab Melts
King Oyster Scallop Cioppino
Ingredients
- 1/2 pound king oyster mushrooms stalks cut into 1 1/2" thick rounds
- 1 tablespoon vegan butter
- 1 tablespoon olive oil
- 1/4 cup celery thin sliced
- 1/4 cup yellow onion small diced
- 4 cloves garlic thin sliced
- 1 - 15- ounce can garbanzo beans rinsed and drained
- 4 Roma tomatoes diced
- 1 1/2 cups vegetable broth
- 1 teaspoon Old Bay seasoning
- 1/4 cup lemon juice
- salt to taste
- ground black pepper to taste
- 2 tablespoons fresh parsley chopped and divided
Instructions
- Place mushroom rounds in a medium size bowl filled with hot water. Soak 5 minutes then drain and pat dry.
- To a large skillet over medium high heat, add vegan butter. When butter is melted, add mushrooms and cook 3-4 minutes, until browned. Flip and cook the other side another 3-4 minutes, until browned. Remove from heat and cover to keep warm.
- To a large pot over medium high heat, add olive oil. Add celery and onion and cook 3-5 minutes, stirring frequently, until softened. Add garlic and cook 1 minute.
- Add garbanzo beans, Roma tomatoes, vegetable broth, and Old Bay seasoning. Reduce heat to low and simmer 15 minutes. Stir in lemon juice and 1 tablespoon chopped parsley. Adjust seasoning to taste with salt and ground black pepper.
- To serve, ladle the cioppino into shallow bowls and top with the mushroom "scallops". Sprinkle with remaining parsley.
Hannah Vu
Looks yummyyy. I love cooking so much! I love eating sea food, too (especially oyster!!). I’ll obviously try this recipe tomorrow. Thanks for sharing!
thiswifecooks
Um…okay. Might want to double check the ingredient list. 😉
Anna
That’s a great recipe! Thank you
thiswifecooks
Glad you like it! 🙂
tanyatravels
Living overseas, I have had to adapt recipes for what I can find. I think I can find just about everything on this list, and it looks good. Just have to figure out what to replace the Old Bay seasoning with!
thiswifecooks
That’s a tough one… I don’t know if there really is a replacement for Old Bay, at least not a blend. There are something like 12 spices in Old Bay and I’ve seen copycat recipes floating around online.
Eloise
My parents and brothers would definitely LOVE this dish (I on the other hand cannot eat this due to allergies!) BUT I’ll send this recipe to my family members stat so they can enjoy it ; )
Joline
We love king oyster mushrooms. And this is such a creative dish to use them in! Looks so delicious.
thiswifecooks
Thank you! It is so tasty!
Lois Alter Mark
That looks amazing! I’m a huge fan of scallops and wish I could just reach through my laptop and have this for dinner!
thiswifecooks
Haha, thanks! 🙂
loveyoumoretoo
This looks delicious. I haven’t heard of it before. My husband would go crazy for it for sure.
jenny at dapperhouse (@dapperhouse)
I hope mine turns out to look as good as yours. We love Old Bay seasoning here so my family will be excited to try it.
thenafranssen
WOW! Looks like an amazing, hearty recipe. Screams fall to me. Love it!
Debbie Savage
Oh, my – this recipe that includes king oyster scallops looks like a real winner! Yummy and savory! I need to try this and hope it is executed as well as yours!
thiswifecooks
Thank you!
eastcoasterlifestyle
I’m not a seafood eater but my brother in law would love this dish. I would love to try it out when he comes over.
brandidcrawfordgmailcom
Oh my goodness! Those scallops are to die for! This is a recipe I must try.
Sarah
This was super duper tasty. One complaint is that it was slightly salty. Totally adaptable to make less salty for us.
thiswifecooks
I’m so glad you enjoyed it and found a way to adjust the seasoning to taste. 🙂
Cle
This was a little difficult to follow along with. Like when do I put to tomato’s in?
Hopefully it turns out decent, put our own twist with kale and subbed other seasonings for the old bay stuff.
🤷🏽♀️🤷🏽♀️🤷🏽♀️
thiswifecooks
Hi Cle – As stated on the recipe card, the tomatoes are added in step #4 along with the beans. 🙂
Karen
Hi Holly! So, looking forward to making the beautiful looking dish. Also, you have an awesome website.. Thank you for doing what you do! Read through the recipe, but don’t see where or how to use the Saffron Aioli?
thiswifecooks
Hi Karen! Thank you so much! As noted right above the ingredients list, I like to spread the saffron aioli on toasted ciabatta bread as a nice side to the cioppino. I’ve just updated the post to make that more clear.😊
Emily
I love using King Oyster mushroom as “scallops” in this recipe! This cioppino is perfectly seasoned with lots of garlic and Old Bay, thank you for the recipe!
Kayla DiMaggio
Yum! We have cioppino every Christmas! I have never found a vegan replacement! I can’t wait to try it this year!
Andrea White
Such a yummy recipe! Turns out so tasty everytime!
Anaiah
This king oyster cioppino satisfied every seafood craving! It was so delicious and the flavors were spot on.
Tavo
Very nice and smart recipe! I used to love scallops during my meat-eating days and hadn¡t had anything similar since then! These were soo delicious and tasty! this recipe arrived in my kitchen to stay!