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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!

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