Vegan Scallops over Lemony Pasta
If you like real scallops from the sea but are vegan or limiting your animal proteins, then these King Oyster mushroom scallops in a lemony garlic sauce with pasta are for you!
This is a quick and easy-to-make recipe that can easily be doubled or tripled, depending on the number of servings needed. King Oyster mushrooms can be pricey, so if you have a local Asian market in your area, try to buy them there. They are staples in Asian cuisine and are far cheaper (and usually fresher!) than those you’ll find at a regular grocery store or farmer’s market.
King Oyster Mushroom Scallops over Pasta with Lemon
Ingredients
- 3-4 Large King Oyster mushrooms stems- rinsed and carefully dried
- 3 cups of cooked pasta (I used spaghetti but rotini or bow ties are good choices too)
- 1 lemon
- 1 large garlic clove, thinly sliced or pressed
- 1/4 cup of quality olive oil
- 1/4 cup of sliced red peppers, raw
- Salt and red pepper flakes - to taste
- Fresh basil for garnish
Instructions
- Gently wash and dry the mushrooms, then slice the stems into 1" medallions. With a paring knife, score both sides of each medallion. (this helps absorb the lemony sauce).
- In a medium skillet, warm 2 tablespoons of olive oil over medium heat. When the oil is shimmering, add the garlic and the mushrooms. Cook the mushrooms for approximately 1 minute on each side or until the edges turn slightly brown. Remove the mushrooms from the pan and set them aside.
- Zest the lemon peel; then cut the lemon in half and juice. Strain the seeds.
- Add the remainder of the olive oil to the pan and use medium heat.
- Stir in the red peppers, half of the lemon zest, and all of the lemon juice, and season with salt and red pepper flakes to taste. Stir constantly for about 1 minute, then add the pasta.
- Coat the pasta thoroughly with the sauce and let sit for 3-4 minutes to soak up the sauce.
- Top the pasta with the cooked mushroom, then finish by sprinkling the remaining lemon zest on top, then garnish with fresh basil leaves.
the garlic, olive oil, and lemon flavors.
cause the mushrooms to become very chewy!
I had my first experience with King Oyster mushrooms when I was visiting an incredible Zagat-rated restaurant called Taste in the tiny city of Plymouth, CA. Plymouth is tucked away in the Shenandoah Valley amongst the rolling hills of Amador County, where they have some incredible wineries and beautiful vineyards. Back in the Gold Rush days, this historical little city was also known as Puckerville, Pokerville, and Poker Camp. Today, it has many original buildings on its popular Main Street, where Taste is located.
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Pre-Covid, I was able to savor the Taste restaurant experience with a group of friends and ordered their King Oyster Mushroom Scallops. This was when I learned the true meaning of the term “umami.” The scallops were sweet, slightly smoky, lightly charred, with their texture being exactly like a perfectly cooked scallop from the sea. Now that the restaurants are opening back up in our valley, I’m looking forward to going back to this hidden gem and sampling their other offerings soon!
A few fun facts about these delicious fungi:
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- King Oyster mushrooms are also known as Trumpet mushrooms
- The entire stem and cap are edible
- They can be eaten raw, but some people report a metallic aftertaste
- These mushrooms are very low in calories and high in protein, fiber, selenium, niacin, and other vitamins and minerals
- Their texture is similar to meat which makes them very popular with vegans, vegetarians, and people on whole-food, plant-based diets
- Versatile and savory, they can be barbecued, sauteed, fried, boiled, or marinated in your favorite sauce
If you make this recipe, please leave a comment and let me know how it turns out for you! You can also share a photo of your dish on Instagram with the hashtag #thrivingwithless – Bon Appetit!
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