Trumpet mushrooms “scallops” with creamy leek pappardelle :

Trumpet mushrooms “scallops” with creamy leek pappardelle :

Trumpet mushrooms have such a beautifully bouncy, meaty texture-I love how they brown so beautifully when you grill or pan fry them

I decided to serve these beauties with a roasted leek “Pasta” and a super creamy and garlicky Oat cream. YUUUUM I hope you love this recipe as much as  I do!!

:

“Vieras” vegetarianas con pasta cremosa de ajoporro 

Estos Hongos/Setas tienen una textura que a mi particularmente me encanta y se doran increíblemente bien en una sartén bien caliente o al grill

En esta receta las acompaño con una “Pasta” de Ajo Porro (puerro) asado y una crema de Avena al ajillo divina y cremosita!! 

Espero que les guste esta receta tanto como a mí!!

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Yields: 2 servings 

Time: 40 minutes 

For the Scallops

  • 2 king oyster mushrooms ((the large ones with a cylindrical stem))

  • 30 g of extra virgin olive oil 

  • 1½ tbsp lemon juice

  • 1 teaspoon of kosher or pink salt 

For the leek “Pasta” 

  • 2 large leeks  ( white part)

  • 1 tablespoon of Olive oil 

  • 1/2 Teaspoon fresh ground Pepper 

  • 1 tablespoon of Pink Salt 

For the Oat Cream: 

  • 2 cups of oat milk 

  • 4 garlic cloves ( thinly slice) 

  • 1 teaspoon togarashi 

  • 1/2 teaspoon of salt 

Start by making the leek pasta:

  1. Preheat the oven to 475.

  2. Split the leeks in half lengthwise.

  3. Clean the leeks thoroughly under cold running water.

  4. Place the cleaned and dried leeks in a single layer in a casserole or baking dish. 

  5. Drizzle with the olive oil and sprinkle with the salt and pepper, 

  6. Bake for 20 minutes, until the leeks are soft. 

  7. Cool them down and shred them with your hands or the help of a fork. 

  8. Keep them on the side. 

Meanwhile, let’s make the oat cream sauce

  1. In a medium pot, heat up the olive in low heat and sauté the sliced garlic, add salt and until golden brown. 

  2. Add de 2 cups of oat milk, togarashi and reduce down half way ( about 15-20minutes) until starts to get thick

    For the scallops:

    1-Slice the mushrooms into roughly 1 inch thick discs (you’ll need 6 scallops). 

    2-Do not use the cap – reserve it for a nice mushroom risotto or mushrooms on toast. 

    3-Season the “Scallops” with salt and pepper

    4- Heat up a medium size pan, add olive oil, once the pan is hot sear each “scallop” for about 2-3 minutes on each side until they are golden brown. 

    5- Finish with a squeeze of lemon or lime.

Plating:

  1. Mix The leek “Pasta” with the cream sauce,.

  2. Place 3 “Scallops” ( per dish) on top of the pasta and garnish with herbs, squeeze of lime, Maldon salt and lime zest. 



Adriana Urbina