King Oyster Mushroom Scallop Pasta
Fresh scallops are a thing of beauty, packed with all the flavors of the sea and with a pleasing meaty texture that makes them an excellent addition to a light and zesty pasta dish.
However, depending on where you live, fresh scallops might not be available to you and the frozen alternatives just aren’t as good. The good news is that king oyster mushrooms make for an excellent scallop replacement and, if you check out the Foraged Marketplace, are easy to obtain from local organic growers and foragers. So, if you’re having trouble sourcing fresh scallops, are looking for a fantastic vegan recipe with oyster mushrooms, here’s our summery recipe for king oyster mushrooms.
Sourcing the Best King Oyster Mushrooms
Despite their amazing texture and rich umami flavor, king oyster mushrooms can be a little hard to find in your local supermarket. The good news is that Foraged is an excellent way to connect with the best mushroom growers across the country. We act as a middleman, connecting customers with mushroom foragers, farmers, and a whole range of small-business mushroom producers. Because of the size of the king oyster mushroom, they rarely need much more preparation than a quick brush or a wipe down with a damp piece of kitchen paper.
4 king oyster mushrooms
2 tbsp olive oil
1 finely chopped shallot
2 minced cloves garlic
2 tbsp capers
200ml dry vegan white wine
250g of your favorite vegan pasta
70g baby spinach
2 tbsp nutritional yeast
Half a lemon
One small bunch of fresh dill, roughly shredded
One pinch of flaky sea salt
1/4 tsp ground black pepper
Slice the top and bottoms off the mushrooms and keep them for other recipes.
Slice the stems of the mushrooms into disks that are slightly larger than a scallop, to account for shrinkage.
Add a tablespoon of olive oil to a pan and heat over a medium heat.
Brown the mushrooms ‘scallops’ on each side and then set aside.
In the same pan, fry the shallot in another tablespoon of olive oil until translucent.
Add the minced garlic and cook for one minute, stirring constantly to avoid it burning.
Stir in the capers and the white wine and reduce the heat to low before simmering for five to ten minutes.
Bring a pan of salted water to the boil and cook the pasta according to the instructions on the pack.
Once cooked to taste, add 150ml of the pasta water to your frying pan over a low heat.
Add the mushrooms, spinach, yeast, lemon juice, and dill.
Season with salt and pepper.
Simmer this mixture on low for another ten minutes to reduce the sauce.
Once the sauce has thickened and is glossy, spoon it over the pasta and serve topped with a drizzle of extra virgin olive oil.