King oyster ‘scallop’ and rocket fettuccine

King oyster ‘scallop’ and rocket fettuccine

By
From
Kenko Kitchen
Serves
4
Prep
5 mins
Cooking time
20 mins
Photographer
Elisa Watson

The simplicity of this dish is what I love the most. It is so quick and easy to make yet you will feel like you’re dining in a fancy restaurant. I was first introduced to the ‘scallop’ mushroom by a friend in California, and have not been able to resist it ever since. The mushroom slices look deviously like seafood scallops!

Ingredients

Quantity Ingredient
1 1/2 teaspoons salt
400g gluten-free fettuccine
4 king oyster mushrooms
60ml macadamia oil
1/2 teaspoon ground kelp
1/4 teaspoon freshly ground black pepper
40g rocket
2 tablespoons flat-leaf parsley, chopped

Method

  1. Boil 2 litres water in a medium saucepan and add 1 teaspoon of the salt. Once the water is boiling, add the fettuccine and stir to prevent it from sticking together. Cook the pasta for 8–10 minutes or until tender. Remove from the heat and drain.
  2. Meanwhile, slice each king oyster mushroom stalk into around 5 slices crossways to make ‘scalllop’ shapes (don’t use the top of the mushroom – I like to keep these in the refrigerator and use them for my Mexican scrambled tofu, or wild mushroom risotto).
  3. Heat 2 tablespoons of the macadamia oil in a small saucepan over high heat and evenly place all the ‘scallop’ pieces in the pan. Season with the kelp, pepper and the remaining salt. Fry each side of the scallops for 5 minutes until golden.
  4. Divide the rocket between 4 plates.
  5. Toss the pasta in the remaining macadamia oil and divide among the plates with the rocket. Add 5 scallop pieces to each plate and top with parsley. Drizzle over extra macadamia oil if desired and serve immediately.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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