{"id":810,"date":"2013-11-18T17:27:28","date_gmt":"2013-11-18T21:27:28","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=810"},"modified":"2014-02-26T19:17:55","modified_gmt":"2014-02-26T23:17:55","slug":"vegan-scallops-over-pasta-with-creamy-white-wine-sauce-recipe","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/vegan-scallops-over-pasta-with-creamy-white-wine-sauce-recipe\/","title":{"rendered":"Vegan “scallops” over pasta with creamy white wine lemon garlic sauce"},"content":{"rendered":"
\"Shown<\/a>

Mushroom “scallops” shown here topped with chopped scallion and sesame seeds<\/p><\/div>\n

King oyster mushrooms, sliced into fat coins and cooked like fresh scallops in a coconut milk, white wine and lemon garlic sauce.\u00a0 Serve over your favorite pasta – I like linguine and bowties.<\/em>\u00a0 Sometimes I add a handful of fresh cut green beans or red pepper strips to this.\u00a0 Here’s the recipe.\u00a0\u00a0 <\/p>\n

Ingredients:
\n2 cups pasta
\n2 tablespoons Earth Balance, divided
\n4-5 shallots, minced (about 1 cup)
\nSalt
\n4-5 cloves garlic, minced
\n1\/3 cup white wine
\n2\/3 cup vegetable broth
\n1 tablespoon canned coconut milk
\n1\/3 cup chopped fresh parsley, divided
\n1 tablespoon fresh lemon zest, divided
\n4-5 king oyster mushroom stems, sliced into “scallops” and soaked in warm water for 30-60 minutes
\n1-2 tablespoons capers
\nFresh cracked black pepper<\/p>\n

Directions:<\/p>\n

\"King<\/a>

King Oyster Mushrooms<\/p><\/div>\n

Slice the king oyster mushroom stems into “scallops” and soak in warm water for 30-60 minutes<\/p>\n

Bring a pot of salted water to a boil and cook pasta according to package instructions.<\/p>\n

While the pasta is cooking, make your sauce. In a skillet over medium heat, melt 1 tablespoon of Earth Balance, add the minced shallot and sprinkle with a couple pinches of salt. Stir to coat and saute for about 3 minutes. Add the garlic and saute for about 2 minutes more.<\/p>\n

Increase the heat to high. After about a minute, pour in the wine and let reduce for about 30 seconds. Turn the heat back down to medium, then add in the broth. Let simmer and reduce for a few minutes. Add the coconut cream and stir to combine, then add half the fresh parsley and half the lemon zest. Continue to simmer on lowest setting.<\/p>\n

By this time, the pasta should be done. Using a slotted spoon, drain and set it aside while you prepare the scallops. They will take 12-15 minutes, so you DO NOT want to transfer the cooked pasta straight from the pot into the sauce. It will overcook your pasta. Add a spray of olive oil and toss the pasta to keep it from sticking.<\/p>\n

In a separate skillet, melt the remaining 1 tablespoon of Earth Balance over medium heat. Remove the mushrooms from the water (no need to dry them), then add them to the skillet and cover. Allow the mushrooms to soften for about 7 minutes. Remove the lid and let the liquid evaporate. The mushrooms will develop a slight caramelized color. Flip the mushrooms over and let the other side brown, another 5-7 minutes.<\/p>\n

Add the cooked pasta to the simmering sauce.\u00a0 Once both sides of the mushrooms have browned, remove from heat and add the mushrooms to the skillet with the pasta and sauce. Toss to coat.<\/p>\n","protected":false},"excerpt":{"rendered":"

King oyster mushrooms, sliced into fat coins and cooked like fresh scallops in a coconut milk, white wine and lemon garlic sauce.\u00a0 Serve over your favorite pasta – I like linguine and bowties.\u00a0 Sometimes I add a handful of fresh cut green beans or red pepper strips to this.\u00a0 Here’s the recipe.\u00a0\u00a0<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-810","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-d4","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/810","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=810"}],"version-history":[{"count":4,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/810\/revisions"}],"predecessor-version":[{"id":926,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/810\/revisions\/926"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=810"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}