Vegan Scallops


4 Large King Oyster Mushrooms (the larger and straighter the better)

1/2 C Dry White Wine

1/2 C Rice Vinegar

4 C Hot Water

8 oz Spaghetti

1/2 C Reserved Pasta Water

10 Cloves Garlic, sliced

1/2 T Crushed Red Pepper

1/2 Lemon, juiced

1/2 C Parsley, chopped finely

4 T Olive Oil

Salt & Pepper


Cut the mushrooms into 1 inch medallions. Mix together hot water, 1/4 cup salt, white wine and vinegar in a large bowl and soak mushrooms for 30 minutes. Place a bowl or plate on top on the mushrooms to keep them submerged completely.

Heat a heavy-bottomed pan (I used cast iron) with 1 tablespoon of olive oil to scorching hot. Place mushrooms in the pan to sear. Top with salt & pepper and flip after 3-4 minutes or until the bottoms are golden brown. Top again with salt & pepper before removing from heat and covering with foil to keep warm.

Now start boiling the pasta. In the same pan you seared the mushrooms, add 1 tablespoon olive oil and bring to medium heat. Toss in garlic slices and sautee until golden, add crushed red pepper flakes and then pull off the heat. When the pasta is al dente, add it to the garlic and toss together. Add 1/2 cup reserved pasta water to the mixture as well. You can turn the heat back on now and cook some of the pasta water down into a cohesive sauce. Now add the lemon juice, parsley and salt & pepper to taste. Toss with remaining olive oil to finish.

Plate the pasta and add the 'scallops' on top. Enjoy!

Received by: Rachel Factor, Traveler Extraordinaire