If you want to impress and surprise your friends and family, go out and find some fresh King Oyster mushrooms and make this dish for them soon! They won’t believe their eyes or their taste buds when you tell them that the "scallops" are actually mushrooms. King Oyster mushroom slices are marinated in nori seaweed flakes or dulse flakes (another sea vegetable), along with some vegetable stock, and a splash of lemon and cooking wine. The mushroom slices absorb these different flavors and the moisture, resulting in a fantastically tasty vegan scallop with a consistency to die for! Then, serve them up with the cheesy pesto pasta, smoky tofu bacon, and a sprinkling of vegan Parmesan or nutritional yeast.
Oyster Mushroom Scallops With Pesto Pasta and Smoked Tofu Bacon [Vegan]
For the Oyster Mushroom Scallops:
- 6-8 King Oyster mushrooms
- 2 teaspoons vegetable stock powder, dissolved in water
- 1 tablespoon white cooking wine
- 1 tablespoon nori seaweed flakes or dulse flakes
- A splash of lemon juice
For the Smoked Tofu Bacon:
- 8 ounces extra firm tofu, smoked or regular
- 1 tablespoon tamari or soy sauce
- 1 1/2 teaspoons liquid smoke
- 1 teaspoon maple syrup
For the Pesto Pasta:
- 1/3 cup pine nuts
- 1/3 cup nutritional yeast
- 2/3 cup olive oil
- 2-3 garlic cloves, minced
- 1 or more large handfuls of basil
- 4 servings fettuccine pasta, gluten-free if needed
To Make the King Oyster Mushroom Scallops:
- Cut the mushrooms into slices approximately 1-inch thick. If you want all the pieces to look like real scallops, remove the cap and lowest, pointed part of the foot and save them for another recipe.
- Combine the other ingredients in a bowl, crumbling the nori seaweed into pieces if necessary, and mix well.
- Add the mushrooms slices and toss to coat them all. Marinate for 1 hour, flipping the slices after 30 minutes.
To Make the Smoked Tofu Bacon:
- Cut the tofu into smallish cubes or your preferred shape.
- Mix the three marinade ingredients in a bowl.
- Add the tofu, stir and marinate for 30 minutes or more.
To Make the Pesto Pasta:
- Dry roast pine nuts in a frying pan.
- Mix all ingredients in food processor.
- Bring a pot of water to a boil and add your pasta.
- Remove the tofu from the marinade and fry until slightly crispy on the outside.
- Remove the mushroom slices from the marinade and pan fry in oil over medium-high heat. Flip after about 5 minutes, making sure both sides get some color.
- Drain the pasta and toss with the pesto.
- Top with the “scallops” and “bacon” and optionally, some vegan Parmesan-style cheese.
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