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PASTA WITH «SCALLOPS» MADE FROM OYSTER MUSHROOM
PORTION
2
PREPARATION
25 min
COOKING
25 min
Surprising and delicate, our oyster mushroom “scallops” capture the tender, refined texture of traditional scallops. Easy to cook, whether pan-seared, grilled or coated in lemon butter, they bring an elegant and innovative touch to your meals, hassle-free and full of creativity.
Ingredients
200 g royal oyster mushrooms
360 g pappardelle
1/2 lemon
60 g Parmesan
40 g sliced almonds
360 ml 18% cream
21 g fresh Italian parsley
10 g miso paste
6 tbsp soy sauce
3 tbsp maple syrup
1 tbsp butter
1 tbsp vegetable broth
Preparation
Bring a large pot of salted water to a boil.
Cut the stems of the oyster mushrooms into 1 cm pieces to resemble scallops. Finely slice the caps. Zest the lemon and chop the parsley.
Remove 1/2 cup of hot water from the pot. Add the miso, vegetable broth, soy sauce and maple syrup. Mix well, then pour this mixture over the mushrooms. Let marinate.
Add the pasta to the boiling water and cook. Reserve 1/4 cup of the cooking water, then drain.
In a hot skillet over medium-high heat, toast the almonds for 3 to 4 minutes, until golden. Set aside.
In the same skillet, add a drizzle of oil and 1 tbsp butter. Add the mushroom caps and cook for about 5 minutes.
In another skillet, heat a drizzle of oil over medium heat. Add the oyster mushroom “scallops” and half of the broth. Cook for 3 to 5 minutes, or until the liquid has evaporated. Flip the mushrooms, pour in the remaining broth and continue cooking for 3 to 5 minutes, until both sides are nicely golden.
Return the cooked pasta to the pot. Add the cream, reserved cooking water, lemon zest and the juice of half a lemon. Cook for 2 minutes, stirring. Stir in half of the Parmesan and the parsley. Mix well.
Serve the pasta on plates, topped with the mushroom “scallops”, toasted almonds and remaining Parmesan. Add a squeeze of lemon juice, to taste.
Enjoy!
Cooking with our royal oyster mushroom
With its generous cap and meaty texture, the royal oyster mushroom is one of the most versatile mushrooms in the kitchen. Sautéed, roasted, grilled, or incorporated into stews, it absorbs flavors and enhances them with finesse. Its firm flesh brings a gourmet touch to your creations, from weeknight meals to more elaborate dishes.
Growing the forest… indoors
To offer you gourmet mushrooms year-round, we’ve recreated the natural conditions of the forest right inside our facilities. Controlled humidity, air circulation, and a shaded environment — everything is designed to respect the mushroom’s growth cycle and provide fresh, local, and flavorful varieties, no matter the season.
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