King Oyster 'Scallop' Spaghetti
We honestly didn't think we could make scallops from mushrooms until we tried this, and now we're completely obsessed. King oyster mushroom stems seared until golden and caramelised, tossed through spaghetti with shallots, garlic, capers, and a squeeze of lemon; it's elegant, it's satisfying, and it genuinely fools people. The texture of those mushroom 'scallops' is something else; tender in the middle and beautifully golden on the outside. If you're trying to convince someone that plant-based food is proper restaurant-level cooking, this is the one to make.
Before You Start
- Warm oven (for keeping scallops warm)
- Microplane or fine grater (for garlic)
- Large pan with plenty of salted water (for spaghetti)
- Frying pan
- Baking tray
- Pasta tongs
Ingredients
- 2 tbsp olive oil
- 1 banana shallot
- 2 garlic cloves
- 600g king oyster mushrooms
- Juice of 1 lemon
- 400g cherry tomatoes
- Salt & pepper to taste
- chilli flakes
- 20g parsley leaves
- 250g spaghetti
- 1 tbsp capers
- 1 tbsp caper brine
Method
First, prepare the ingredients
- Cut the caps off the mushrooms, put them in a box and use in another recipe within 2 days (they make great "bacon" bits!)
- Cut the mushroom stems into 2cm rounds. Peel and finely slice the shallot
- Peel and grate the garlic clove
- Roughly chop the capers
- Halve the cherry tomatoes and the lemon
- Pick the leaves from the parsley and discard the stalks
Now, make the scallops
- Warm 1 tbsp olive oil in the frying pan over a medium heat, then add the shallot to the pan and stir for 1 minute
- Add the garlic to the pan and stir for 30 seconds, then the capers and caper brine to the pan and stir for a further 30 seconds
- Put the mushroom scallops in the pan and fry on both sides until golden brown and beginning to crisp
- Once golden, turn the heat right down
Now, prepare the spaghetti
- Cook the spaghetti according to packet instructions (make sure you use a big pan with lots of salted water so the spaghetti has room to move)
Back to the scallops
- Squeeze half the lemon juice over the scallops along with a sprinkle of salt and pepper and toss (or turn) to cover
- Remove the scallops from the pan set them down on a baking tray and put the tray in a warm oven so they don't go cold (or you can pop them back in the pan before serving)
Now, prep your tomatoes
- Add the remaining olive oil to the pan and stir, then add the tomatoes and stir for 6-7 minutes so they start to break down and become saucy
- Add a few tbsp of water from the pasta pot to the tomatoes and stir to make them even saucier
- Taste the tomatoes and season to taste with salt, pepper and chilli flakes
- Transfer the pasta to the frying pan, sprinkle over the parsley (reserving a little for garnish) and twist it into the tomatoes with tongs
- Transfer the pasta to 4 bowls, add the scallops and garnish with parsley
- Season with salt, pepper and chilli flakes, and serve (preferably with a nice glass of cold white wine!)
Tips & Variations
- Don't waste the caps: We mention it in the recipe but seriously, save those mushroom caps. Slice them thin, fry them up crispy and you've got incredible 'bacon' bits for salads, pasta or a full cooked breakfast situation.
- Get the pan properly hot: This is the most important thing in the whole recipe. A lukewarm pan means steamed mushrooms, not seared ones. Give it a couple of minutes on high heat before anything goes in and you'll get that gorgeous golden colour.
- Lemon is your best friend here: We always add a bit more lemon than the recipe says, right at the end. Just a little extra squeeze brightens the whole dish up instantly. Trust us on this one.
Why This Works
The trick is getting a really hot pan before the mushroom stems go in and then leaving them alone to build that golden crust. Resist the urge to move them around. That sear is what gives you the scallop vibe, both in texture and flavour. The capers and lemon do the heavy lifting on seasoning and cut right through the richness, so every bite feels bright and balanced.