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Mushroom Scallops




600 g king oyster mushrooms

1 nori sheet

100 ml vegan white wine

100 ml of water

80 ml lemon juice

pinch of salt

6 Tbs olive oil


250 g soy mince (TVP)

vegetable broth

4 Tbs olive oil


5 Tbs vegan butter

4 Tbs olive oil

8 cloves garlic, thinly sliced

500 ml soy cream

300 ml vegan white wine

100 ml lemon juice & zest from 1 lemon

30 g fresh parsley, chopped

salt & pepper, ground


500 g spaghetti

Wild garlic for garnish



1. Cut the stems of the mushrooms into approximately 3 cm thick slices. Use a sharp knife to cut on the top & bottom of each piece crosswise.

2. Finely grind the nori sheet in a food processor and mix with white wine, water, lemon juice, olive oil & salt in a bowl to make a marinade. Add the mushrooms and marinate for about 20 minutes.

3. Cook the spaghetti al dente in salted sparkling water.

4. Meanwhile, heat 2 tablespoons of the vegan butter and the olive oil in a pan and fry the mushrooms until golden brown on both sides. Set aside.

5. Add the rest of the vegan butter to the pan and lightly fry the garlic. Add the rest of the marinade, soy cream, white wine, saffron, lemon juice and zest and bring to the boil. Simmer over low heat for about 5 minutes. Stir occasionally.

6. Add the spaghetti, mushrooms and parsley & stir to combine.

7. Transfer pasta to plates and garnish with wild garlic.


Preparation: 15 min. // Chill: 20 min // Cooking: 20 min. // Serves: 4


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