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!