King Oyster mushrooms, also known as King Trumpet mushrooms, have a slightly sweet and savory flavor when cooked. They are one of my favorite mushrooms and are delicious in Italian or Asian dishes. The stem is very thick, and it’s fun to see how just slicing them up and browning them a bit replicates the look of a scallop. I like to think of this dish as seafood without sacrifice. It’s all plants, and also much less expensive than traditional scallops. Win-win!
Cook the linguine according to directions on the package. While you’re waiting for the pasta water to come to a boil and cook, slice the garlic into thin slices. Add the olive oil to a non-stick pan on medium heat. Add the sliced garlic and cook until lightly browned. Remove from pan and set aside. Next, lightly wipe off any visible dirt on the mushrooms, then slice them into roughly 3/4″ thick rounds. Save the brown tops of the mushrooms to cook after you brown your scallop-looking pieces first; then you can add them into your dish also or save for another dish. Add the vegan butter and a pinch of sea salt to the pan. Add the mushrooms and cook on medium heat for a few minutes each side until both sides are browned. Remove from pan and set aside. At this point, you can cook the remaining pieces of the mushrooms that didn’t have the scallop shape. They will add even more flavor to this dish. Add the prepared vegetable base mixed with the hot water, or your veggie broth, to the pan on medium heat. Then add the corn starch mixture to the pan with the broth, one spoon at a time, stirring well to combine. This will thicken the sauce a bit. Then add the cooked garlic back into the pan and mix in with the sauce.
Drain the pasta when done cooking and mix in the garlic sauce until well combined. Top with the mushroom scallops.