VEGAN SCALLOPS AND CAPERS LINGUINE

VEGAN SCALLOPS AND CAPERS LINGUINE

INGREDIENTS FOR THE MARINADE

  • 120g Capers finely chopped
  • 1/2 cup parsley finely chopped (stems and all)
  • 1 Nori/Seaweed sheet (about 2.5g) finely chopped
  • 1/3 cup extra virgin olive oil
  • 1/2 cup white wine
  • 1/2 tbsp sesame oil
  • 1/2 tbsp brown sugar (or castor sugar)

REST OF THE INGREDIENTS

  • 200g King Oyster Mushrooms
  • 1 and 1/4 cup veggie stock
  • 250g uncooked linguine
  • 1 tbsp extra virgin olive oil
  • Juice of 1/2 freshly squeezed lime.
  • Salt and pepper to taste
  • Parsley and capers for garnish.

METHOD

  • Cook the linguine as per packet instructions, drain and keep aside*
  • Cut up the King Oyster mushrooms stems in 1/2 inch think medallions, and score them in a criss cross pattern. Be careful not to to slice the mushrooms all the way through.
  • Finely chop the remaining part of the mushrooms i.e. the tops (the part that look like an Umbrella or a…...you know what I mean ;)
  • Transfer the medallions to a large bowl. Add in all the ingredients of the marinade, and give it a good toss until the medallions are well coated.
  • Cover and leave in the fridge for 30 minutes.
  • Once the time is up, take the mushrooms out of the marinade and shake off the excess marinade. Pan fry them in a non stick frying pan for 1-2 minutes or until golden brown on each side on high heat. Leave the remaining marinade in the bowl to be used later.
  • In the same pan heat up the olive oil. Add onions, and finely chopped mushroom tops and cook on medium heat for 4-5 minutes or until the onions are transparent. Stir occasionally.
  • Add the leftover marinade, veggie stock, lime juice, and a pinch of ground black pepper cook for 4-5 minutes on high heat without cover.
  • Switch off the heat, taste and adjust the salt if needed.
  • Add in the pasta and the pan fried mushrooms and mix well.
  • Serve hot with a light drizzle of extra virgin olive oil, freshly chopped parsley, and some capers.

*I drizzle my drained pasta with few drops of olive oil and cover it with a tea towel to avoid it drying out.


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