Mushroom (Scallop) Pasta
Ingredients
Mushroom Scallops:
4 large trumpet mushrooms
1 tbsp olive oil
3 tbsp dry white wine
1 tsp salt
2 tbsp salted butter
1 garlic clove, smashed
Pasta Sauce:
2 tbsp olive Oil
2 tsp salt
1 medium spanish onion (diced)
Leftover mushrooms (after scallops are cut - tops and ends - diced)
1 garlic clove, minced
1/2 tsp red chill flakes
1/2 tsp pepper
3 tbsp salted butter
1/2 cup white wine
1 cup spinach
1/4 cup coconut milk
1/4 cup vegetable stock
1 tbsp flour
Pasta:
1 lb dried angel hair pasta
1 tbsp olive oil
1 tsp salt
Method
Wash the mushrooms to make sure all the dirt is removed.
Prepare the scallops: Use the mushroom stems and cut them into 2-3 pieces, depending on the size of the mushrooms.
Create the scallop marks: Using a sharp knife, make crosshatch cuts on one side of each mushroom stem to create a square pattern. Set aside.
Cook the pasta: In a large pot, bring water to a boil. Add olive oil and salt (using the measurements from the pasta ingredient section). Once the water is boiling, add the pasta and cook until al dente. Meanwhile, proceed to step 5 below.
Sauté the sauce: In a medium sauté pan over medium heat, add the ingredients from the sauté section: chopped onion, garlic, the remaining mushrooms (not used for the scallops), salt, olive oil, red chili flakes, butter, wine, coconut milk, and vegetable stock. Sauté until fragrant, then add the flour and spinach. Reduce heat to low, cover, and let sit.
Cook the mushroom scallops: In a smaller pan, heat the butter, olive oil, wine, garlic, and salt from the scallop ingredient list.
Once the pan is hot and all the ingredients are combined nicely, add the mushroom scallops.
Cook the scallops: Leave the mushrooms to cook on each side until they are golden brown. Then flip them to cook the other side.
Check the pasta: If the pasta is cooked, drain and set aside.
Finish the scallops: Once the mushroom scallops are cooked, remove them from the pan and set aside.
Assemble the dish: In a bowl, add your preferred amount of pasta. Top with a generous amount of sauce and about four mushroom scallops per dish. Serve and enjoy!
Store leftovers: To store leftovers, place all the separate parts of the dish in different sealable containers. When reheating, use the stove for the best results, adding olive oil if the pasta is a bit dry.
Notes
