Creamy king oyster mushroom 'scallop' pasta
Are you familiar with king oyster mushrooms? Their pleasant nutty taste and dense, firm texture make them a very versatile mushroom. You can braise them, sautée them, grill them and add them to stews. Cut into thick slices, they're incredibly reminiscent of scallops in both look and texture. This creamy, lemony pasta dish featuring king oysters will impress your guests!
- 4 to 5 king oyster mushrooms, cut into 1/2" thick slices
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 4 shallots, minced
- 3 cloves garlic, minced
- 1/3 cup white wine
- 2/3 cup vegetable broth
- 1 can (400 ml) coconut milk or 400 ml of the nut cream of your choice
- 1 tsp smoked paprika
- 1/3 cup fresh parsley, chopped
- 1/2 lemon, juice of
- 1 tbsp lemon zest
- 2 tbsp capers
- ground pepper
- 2 cups pasta of your choice
- Soak the mushroom slices in a bowl of warm water for 10 minutes to soften them. Drain and dry them well.
- In a large non-stick frying pan, heat the olive oil and brown the mushrooms for 4 minutes on each side. Season with salt and pepper, they should be a deep golden brown. Set aside.
- In the same pan, add a little more olive oil if needed, and brown the shallot and garlic for 3 minutes over medium heat.
- Deglaze the pan with the white wine and let it reduce for a few seconds. Add the vegetable broth, and let it reduce again for a few minutes.
- Add the coconut milk, smoked paprika, parsley, lemon juice and zest, capers, and the seared mushrooms. Mix and let simmer over low heat for 5 minutes, stirring occasionally with a wooden spoon.
- Cook the pasta in a large pot of boiling salted water, according to the package directions. Drain and transfer to the pan with the sauce and mix.