King Oyster Mushroom Scallops With Smoky Creamy Linguini

November 28, 2017
Wicked
Main Dish

Updated: July 29, 2022

40 minutes
4 servings
0.0

Grillin’ is not just for burgers … this hearty salad is a killer stand-alone meal! We are excited to bring you this latest Wicked Healthy recipe that we’ve created with our friends over at Purple Carrot!

Ingredients

for the Ginger-Miso Dressing

1 cup mandarin (or orange) juice
1/2 cup white miso
1/4 C olive oil
1/2 tsp ginger, grated

for the salad

1/2 cabbage, cut into (3) large wedges
1 zucchini, sliced in (3) long planks
1 sweet white onion, peeled and sliced into (5-6)rounds
olive oil
salt and pepper
1 tsp olive oil
1 C chickpeas
3 T sesame seeds
1/4 t sea salt
1/4 C cilantro, rough chopped
1/4 C mint, rough chopped
6 leaves of green kale, removed from stem and coarsley chopped
1 orange, sliced into bite-sized wedges
1 Thai chiles, sliced in thin rounds
3 green onion, sliced thin

Instructions

to make the dressing

In high speed blender, blend all ingredients until smooth.

to prepare the salad

Heat up grill to high heat.
Rub the cabbage wedges, zucchini planks and onion rounds with oil. Brush or rub with a little oil, then season each side with salt and pepper.
When grill is up to heat, place these items on the grill and allow to cook for about 3-4 minutes on each side to get some nice coloration and caramelization. Remove from grill.
Coarsely chop the cabbage and onion. Cube the grilled zucchini. Keep them separate and set aside.
In saute pan on medium heat, add about 1 tsp of olive oil followed by the chickpeas. Once these start to cook, toss them around to get a bit of color. Add in the sesame seeds and sprinkle of salt. Toss well to coat the chickpeas with sesame, and remove from heat.
Combine the chopped cilantro, mint and rough chopped kale. Drizzle with some of the citrus miso dressing to lightly coat.
On a platter, compartmentalize all ingredients. Separate the chopped kale, chopped grilled vegetables and sesame chickpeas. Garnish as desired with the orange wedges, sliced chilis and green onion.
Serve warm with the remaining of citrus miso dressing on the side.

When we eat most mushrooms, we’re eating the caps or tops, and tossing the stems or saving them later to make stock. With king oyster mushrooms, we’re going to do the opposite. Found in any East Asian grocer, sometimes marked as a “seafood mushroom” this variety resembles a scallops in taste, appearance and texture.

And what goes better with that than a pile of pasta, drenched in a rich and creamy sauce?

Now let’s talk about that sauce! We start with a little coconut oil, add some shallots and garlic, then hit it with a little wine, then drizzle in cashew cream to create a luxurious base. Next, it’s simmered with broth then finished with liquid smoke, miso, nutritional yeast and lemon juice or coconut vinegar. Top or toss with noodles, your scallops’ and a sprinkle of fresh parsley and dig in!