These vegan “scallops” are made of marinated king oyster mushrooms that, when sliced, resemble actual scallops in both the shape and texture. They’re pan-seared and then cooked with cherry tomatoes and pappardelle in a light yet umami-rich sauce. This dish will be a hit with vegans and omnivores alike!
Prep Time 30 mins
Cooking Time 20 mins
Prepare the “scallops”
- Slice the top off the oyster mushrooms and reserve them for another recipe as we’re using only the stems for this one. Slice the stems into 1 inch-thick discs.
- In a large mixing bowl, add vegetable stock, soy sauce, white miso and kelp granules, and whisk until smooth.
- Add the mushrooms and let marinate for at least 20 minutes or overnight.
- Heat up 1 tsp oil in a nonstick skillet over medium heat. Sear the marinated mushrooms for 5-6 minutes on each side until golden brown. Remove from heat and set aside.
Cook the pasta
- Heat up olive oil and butter in a large nonstick skillet over medium heat. Add garlic and sauté until fragrant.
- Add cherry tomatoes and cook until the skins begin to split, about 3 minutes, stirring frequently. Crush a few with the back of your spatula.
- Deglaze the skillet with white wine. When most of the liquid has evaporated, season to taste with salt and pepper.
- Reduce heat to low and add pappardelle, parsley, seared mushrooms and 1-2 tbsp of reserved pasta cooking water. Toss to combine and remove from heat.
- Divide into serving bowls and garnish with more parsley. Serve immediately.
- Kelp granules can be found in Asian grocery stores or health food stores. If you can’t find it, you may substitute it with 1 sheet of sushi seaweed.
- To make this dish vegan, substitute butter with vegan butter and use an egg-free pasta instead of pappardelle.
- If you can’t take alcohol, you may substitute the white wine with vegetable stock or water.