I absolutely adore mushrooms, both for their meaty texture and taste but also because of the health benefits associated with them. Mushrooms in general, have amazing antioxidants which help to combat free radicals in the body, are a high source of Vitamin D, and help support the immune system, amongst others. If you're not a huge fan, but want the health benefits of these beautiful species, try chopping them up really small and adding to sauces like bolognese, soups, or consuming them in powder form. I typically reach for the cremini, portabellas and shiitakes since they're accessible pretty much anywhere. But it's always fun to splurge and try out new ones when I can find them locally.
My sweet friends in Denver just started their own company growing mushrooms and let me tell you, they are GORGEOUS! Also, their name is top notch; Furst Class Fungi. I was lucky enough to pick up a basket of lionsmane, king trumpet, shiitake, and blue oyster. I'm usually a pretty basic mushroom eater; sautéed with coconut oil salt and pepper, but sometimes I like to get wild and make something a little more gourmet. The king trumpet is the perfect shape, size and texture for making "scallops." I've seen this plant-based substitute countless times, but never actually tried it out. Yet again, the versatility of the mushroom world never ceases to amaze me, these were delicious and so easy to make!
There's countless options to pair the "scallops" with. For this dish, I went with gluten free capellini with the tops of the trumpet mushrooms and some blue oysters, zucchini, a dairy free Alfredo sauce and garlic chips.
For the "Scallops:"
2-3 king trumpet mushrooms; cut the stem into even rounds to mimic shape of scallops. Save the tops
2 tbsp coconut oil or ghee
Heat the oil in a pan until hot and sear the mushrooms on each side until golden brown. Remove from pan and set aside
Alfredo Capellini:
1/4 box of GF capellini (I use Jovial)
Half a zucchini, cut into half moons
Remainder of the trumpet mushrooms and 1/2 cup oyster mushrooms
2 garlic cloves, sliced
1 cup dairy free Alfredo sauce (I use Primal Kitchen)
Directions:
Cook GF capellini according to directions on box
While pasta is cooking, saute zucchini and rest of the mushrooms until golden
Remove mushrooms and zucchini from oil. Use the same oil to fry the garlic chips until slightly browned
Drain pasta when cooked to el dente, add in vegetables, Alfredo sauce, heat and combine
Add to plate then arrange "scallops" around pasta and top with crispy garlic chips and crushed red pepper flakes
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