I’ve never met a fungi that I didn’t
like love. The first time I saw king trumpet mushrooms (aka king oyster, French horn..) was on ASTIG vegan’s site. I was in awe of this fungus that looked so much like scallops when sliced. Since then, they lingered in the back of my mind but I never made a conscious effort to seek them out until recently.
I found these beauties at the Dekalb Farmer’s Market where they initially eluded me until Neal found them on the top shelf of the mushroom section. I was so ecstatic that I lifted the package above my head in a victory stance and then hugged it gingerly, my preciousss! My overly dramatic show of excitement and affection for fungus was picked up on by a fellow shopper who I later spied examining them and taking some home herself.
I was going for the scallop-y effect when I made this dish – a creamy linguine mixed with parsley and topped with pan seared king trumpets, fresh squeezed lemon juice and chives. The linguine was a nice smooth backdrop for the smoky, earthy and surprisingly buttery taste of the mushrooms. I fell in love with this fungi with the first tender bite. I think my dramatics at the farmer’s market were well founded and I hope my fellow shopper was just as pleased with these little big guys as I was.
Creamy Linguine with King Trumpet “Scallops”
- 7-8oz of linguine (I used a little less than half of a 16 oz. box)
- 1 cup soaked and drained cashews (soaked for at least 1 hour)
- 1/3 cup of veggie stock
- 2 cloves of garlic
- 1 tsp of salt
- 1/2 tsp pepper
- 2 tbs lemon juice
- 1/2 cup of non-dairy milk (I used almond)
- 1 tsp nutritional yeast
- 1/4-1/2 cup of chopped parsley
- 2-3 tbs of olive oil
- 9.5 oz of king trumpet mushrooms sliced into scallop sized chunks
- Cook the linguine until al dente.
- Throw the cashews, veggie stock, garlic, salt, pepper, lemon juice, milk and nutritional yeast into a high speed blender or food processor and blend until smooth.
- Mix the sauce with the linguine, stir in the chopped parsley and let it sit over low heat until mushrooms are ready.
- Pan sear the mushrooms with the olive oil sprinkling each side with salt and pepper. I used a grill pan to get the grill marks.
- Assemble by laying down linguine, then mushrooms and then chopped chives. Finish with a generous squeeze of 2 lemon slices all over. This makes about 2-3 servings.