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Shroom 'scallops' anyone?!?!


Shroom "scallops" with pasta for 2

Links: Choi's Asian Food Market

Ingredients: 3 King mushrooms (found these at Choi's Asian Food Market) 2 cups veggie broth 3 sheets of nori (seaweed for sushi rolls) 1/2 onion minced 2 garlic cloves minced 2 carrots sliced 1 cup edamame 1 cup peas 1/4 cup sundried tomatoes thinly sliced 1 lemon zested and juiced 1/2 lb pasta dash of red pepper flakes pinch of sugar 2-3 tablespoons butter substitute salt and pepper to taste

Prep: at least an hour or two ahead of time 1) Clean mushrooms. If parts of the stem feel tough/woody peel off with veggie peeler until softer flesh is exposed.

2) Slice the stem, forming scallop like shapes/sizes

(save the tops for another time:)

3) In sauce pan place veggie broth to boil, folded/slightly crumpled nori sheets and mushrooms. Bring to a boil, turn down heat and simmer a couple of minutes.

4) Take sauce pan off the heat, and let broth and mushrooms cool down an hour or two. (Can be done a day in advance) Pasta time 1) Take mushroom out of broth and set aside. Also, remove and discard nori sheets.

2) Start water for pasta and bring the broth back up to a simmer.

3) Add edamame, carrots, 2/3 of the chopped onion and 1/3 of the minced garlic to the broth and simmer 10-13 mins, until edamame is almost cooked. Add peas, and when done turn off but keep warm. You likely will have very little broth left, this is ok.

4) Meanwhile, in a non stick skillet, melt 2 tablespoons butter and add 'scallops'. While one side is browning, sprinkle a dusting of sugar on them, salt and pepper to taste. After about 3 mins, when one side of the scallops is brown, flip over and brown the other side. When done remove from pan and set aside.

5) Cook pasta, drain.

6) Add rest of butter to skillet, with dash of red pepper flakes and the rest of the onion. When onion begins to brown add garlic and lemon zest. Sauté, for 2 mins. Toss in pasta coating it with the fragment butter. Then spoon in the veggies from the broth, and some broth as a little bit sauce.

7) Plate, spooning more veggies on top and finishing with the scallops and a squeeze of lemon juice.

(Yumm- this looks so good! Jealous I didn't get to try it-Adrianne)