My King Oyster obsession continues! This time I’ve used them to create these deliciously ‘meaty’ mushroom scallops. Perfect in summer with some fresh lemon and garden peas, but equally delicious in winter, served with extra indulgent mushroom & truffle cream

Ingredients

2 King Oyster Mushrooms (chop across the stem to create scallops)

2 tsp truffle oil 

150g Spaghetti (I went for gluten free)

150g other mushrooms (I used shiitake & chestnut)

1 white onion finely chopped

2 tbsp nutritional yeast

1 tbsp balsamic vinegar

1 tin coconut milk 

Juice of half a lemon

1 tsp dried tarragon

Here’s How

Boil a pan of water and cook the spaghetti according to the instructions

Meanwhile warm a teaspoon of truffle oil gently in a frying pan and sear the scallops for a couple of minutes on each side

Remove from the pan and add the onion to sauté for 5 - 10 mins. Then add rest of the mushrooms and stir over a low to medium heat until cooked. Season with salt as you go

Then add a tin of coconut milk. You don’t want your mushroom cream sauce to taste too strongly of coconut, this is where nutritional yeast and balsamic can work wonders to create a sharper more savoury taste. Add those, add the tarragon, a dash of truffle oil and more salt to season if needed

Allow to cool slightly, then add to your nutribullet and blend the mushroom cream sauce smooth

Now stir the sauce through the spaghetti and add the scallops, plus some fresh tarragon and a squeeze of lemon juice