Zucchini Pasta with Carmelized King Trumpet Mushrooms

I’ve recently developed a love affair with mushrooms, especially ones that you can pan fry and they taste like scallops. I decided to pair them with a zucchini pasta to keep it light and lovely. Originally I was looking for King Oyster mushrooms but couldn’t find them at the store. I found King Trumpets and they looked similar in size to the King Oysters so I thought I’d give them a whirl.

I think the secret to really getting the taste and texture of these mushrooms to mimic scallops is cross cutting them on each side. This really lets them get a nice carmelization and soak up the flavor of what you season them with.

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Zucchini Pasta with Carmelized Trumpet Mushrooms

Prep Time: 15 mins | Cook Time: 20 mins

For this recipe the mushrooms turned out amazing and it was so simple!

Number of Servings: 2 (Double the recipe to serve 4).

Ingredients:

2 large zucchini, spiralized

1/4 cup veggie broth

1/4 cup basil, finely chopped

1/4 cup olive oil

2-3 cloves of garlic, finely chopped

Juice of 1 lemon

1 tsp sea salt

1/4 tsp of pepper

sprouts for garnish

King Trumpet Mushroom ‘Scallops’

scallop mushrooms

2 5 oz packages of King Trumpet mushrooms, slice the stems into thick rounds and crosscut on both sides. For the tops of the mushrooms you can cut the large caps into quarters.

2 tbsp coconut oil

2 tbsp Old Bay

2 tbsp coconut sugar

First thing you’ll want to do is to spiralize your zucchinis, you can either use a spiralizer or a julienne peeler. In a large frying pan on medium low heat add the veggie broth and mushroom caps (not the ‘scallops’, just the tops of the shrooms), cook for 3 minutes. Next add the zucchini noodles and cook for 5-7 minutes. In the meantime add olive oil, basil, garlic, lemon juice, sea salt and pepper to a small bowl and stir to combine. Once the noodles are just about done toss in the basil garlic sauce from the bowl and stir to combine. Cook for 3 more minutes and remove from heat.

For the mushrooms; add coconut oil to a frying pan over medium heat. Season your ‘scallops’ with Old Bay and coconut sugar on both sides. Don’t be afraid to be heavy handed with the seasoning. Place the shrooms in the pan and cook for 5-7 minutes until they reach a nice carmelization and then flip and cook for another 5 minutes or so on the other side.

To assemble; add the zuchinni noodles to the plate, add 3 or 4 ‘scallops’ and garnish with some sprouts of your choice. This dish is sweet and savory and infused with a nice garlic and basil freshness that you’ll truly enjoy.

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