Mushroom (Scallop) Pasta
Ingredients
Mushroom Scallops:
4 Large trumpet mushrooms
1 tbsp Olive oil
3 tbsp white wine
pinch of salt
2 tbsp salted butter
1 garlic clove
Pasta Sauce:
2 tbsp Olive Oil
2 tsp Salt
1 medium Spanish onion
Leftover Mushrooms (After (Scallops) are cut out)
1 Garlic clove
1/2 tsp Red chilli 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 box Angel hair
1 tbsp Olive oil
1 tsp Salt
Directions
1. Wash the mushrooms to make sure all the dirt is off.
2. For the scallop part, use the mushroom stems and cut them into 2-3 different pieces depending on the size of the mushroom.
3. Using a sharp knife cut line going both directions to make the little square look on one of the sizes. Set aside.
4. In a large pot bring water to a boil for the pasta and the olive oil and salt using measurements for the pasta ingredient section. Once water is boiling add the pasta and cook until al dente. Meanwhile work on step 5 below.
5. In a medium sauté pan on medium heat add the ingredients from the sauté section. Chopped onion, garlic clove, the leftover mushroom (that is not for the scallop part), salt, olive oil, red chili flakes, butter, wine, coconut milk, and veg stock. Sauté this until fragrant then add flour and spinach. Reduce heat to low cover on let sit.
6. In a smaller pan heat the butter, olive oil, wine, garlic, and slat from the scallop ingredient list.
7. Once the pan is hot and everything in the pan in combined nicely add the mushroom scallops.
8. You want to leave the mushrooms to cook and each side until they are a golden brown shade. Next flip to them other side.
9. Checking up on the pasta if it is cooked strain and set aside.
10. Once the mushroom scallops are cooked remove from heat and set aside.
11. In a bowl add preferred amount of pasta. Topping with a generous amount of sauce and about four of the mushroom scallops per dish. Serve and enjoy.
12. For storing the leftovers place all the separate parts of the dish in different sealable containers. Us the stove for heating leftovers for the best result adding olive oil if the pasta is a bit dry.
Recipe Recap
Directions
1. Wash the mushrooms to make sure all the dirt is off.
2. For the scallop part, use the mushroom stems and cut them into 2-3 different pieces depending on the size of the mushroom.
3. Using a sharp knife cut line going both directions to make the little square look on one of the sizes. Set aside.
4. In a large pot bring water to a boil for the pasta and the olive oil and salt using measurements for the pasta ingredient section. Once water is boiling add the pasta and cook until al dente. Meanwhile work on step 5 below.
5. In a medium sauté pan on medium heat add the ingredients from the sauté section. Chopped onion, garlic clove, the leftover mushroom (that is not for the scallop part), salt, olive oil, red chili flakes, butter, wine, coconut milk, and veg stock. Sauté this until fragrant then add flour and spinach. Reduce heat to low cover on let sit.
6. In a smaller pan heat the butter, olive oil, wine, garlic, and slat from the scallop ingredient list.
7. Once the pan is hot and everything in the pan in combined nicely add the mushroom scallops.
8. You want to leave the mushrooms to cook and each side until they are a golden brown shade then flip to them other side.
9. Checking up on the pasta if it is cooked strain and set aside.
10. Once the mushroom scallops are cooked remove from heat and set aside.
11. In a bowl add preferred amount of pasta. Topping with a generous amount of sauce and about four of the mushroom scallops per dish. Serve and enjoy.
12. For storing the leftovers place all the separate parts of the dish in different sealable containers. Us the stove for heating leftovers for the best result adding olive oil if the pasta is a bit dry.
Ingredients
Mushroom Scallops:
4 Large trumpet mushrooms
1 tbsp Olive oil
3 tbsp white wine
pinch of salt
2 tbsp salted butter
1 garlic clove
Pasta Sauce:
2 tbsp Olive Oil
2 tsp Salt
1 medium Spanish onion
Leftover Mushrooms (After (Scallops) are cut out)
1 Garlic clove
1/2 tsp Red chilli 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 box Angel hair
1 tbsp Olive oil
1 tsp Salt