King oyster mushroom scallops with fennel and white wine sauce
Try this sophisticated dish for your next date night.
Vegan scallops, fennel and white wine sauce
This creamy flavorful king oyster mushroom scallop dish is deceptively simple and sure to impress a special guest.
2-3 large king oyster mushrooms
60g The Derwent cashew cheese
1 small fennel bulb - thinly sliced. Reserve some green fronds for garnishing.
1 c vegetable stock
1/2 c white wine
1 tbsp olive oil
1 tbsp vegan butter or margarine ( I used Nuttelex)
150g linguine or other long thin pasta
A squeeze of lemon juice and salt and pepper to season.
Slice mushroom stalks into slices about 1 cm thick. Reserve the caps and unused stalk for another use. You will want about 10 scallops for this recipe.
Soak the scallops in a bowl of salted water for about 20 minutes. Drain and dry throughly using paper towels. Score each side
Heat the olive oil and vegan butter in a pan over med-high heat.
Add the scallops and cook until golden brown on both sides. Remove from the pan.
Put the pasta on to cook according to the packet directions. Meanwhile, saute the finely shredded fennel bulb over medium heat until softened but not browned. Add a little extra olive oil if needed.
Add the stock and white wine to the pan and heat gently. Crumble The Derwent cashew cheese into the pan. Stir well until a smooth sauce is formed.
Add a squeeze of lemon juice and salt and pepper to season.
Return the scallops to the pan with the sauce to warm though and serve over the pasta, garnished with the reserved fennel fronds.