“Scallop” Linguine with Mushroom XO Sauce (Vegan)

Looking for the perfect vegan Asian-fusion pasta recipe? Look no further. This Linguine is tossed in the richest, most umami vegan “XO sauce” and topped with eye-opening king oyster “scallops.”


The “Scallops”

As it turns out, the king oyster mushroom (or other oyster mushroom varieties) has fibers arranged very similarly to scallops. So all you need to do to is cook them like you would cook scallops! See the two videos below for how I prepare the mushrooms:


Mushroom XO Sauce Recipe Here


The Pasta

I’ve recently fallen in love with Pasta RUMMO (Linguine No.13). I usually like to hand-make my own pasta but I found that this linguine is a wonderful alternative! The pasta has got a high protein content, which gives it great texture and flavor.

Some say that the sauce is merely a condiment for the flavor of the pasta noodles. Although I do not agree, I think that choosing (or making) good pasta to begin with will only help elevate the dish!

And of course, the pasta is cooked to al dente. Remember to taste the noodle when you think it is done!

I absolutely love Asian-fusion pasta like this! If you’re only eating tomato sauce with your pasta, you’re doing it wrong. Try this recipe; I promise it will spice up your dinners.


“Scallop” Linguine with Mushroom XO Sauce (Vegan)

5 from 4 votes
Recipe by George L. Course: DinnerCuisine: Italian, ChineseDifficulty: Medium
Servings

2

servings
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • Mushroom “scallops”
  • 2 long king trumpet mushrooms (or other oyster mushroom varieties)

  • 1 tablespoon hot oil

  • 1/2 tablespoon vegetable oil

  • Pasta
  • 200 grams linguine

  • 3 tablespoons Vegan Mushroom XO Sauce

  • 1 scallion, thinly sliced, to plate

  • shredded nori, to plate

Directions

  • Today we’re working with the king trumpet mushroom. Feel free to use any other oyster mushroom variety!
  • Trim off the ends and slice the mushrooms into around 1 cm thick cylinders.
  • With a knife, gently score one side of each cylinder. See the video above for how I score it!
  • In a pan, heat up the vegetable oil on high heat. Sear each “scallop” with the scored side down first. Flip when the scored side is crispy and golden.
  • Once you flipped all the “scallops,” add the chili oil. Baste* the scallops with the chili oil. When both sides are golden-brown, they are ready. Take off the heat and set aside.
  • Prepare the pasta according to the directions on its packet. When the pasta is 2 minutes from being done, heat up the XO sauce in another pan.
  • Add the cooked pasta, a few tablespoons of pasta water, and toss to emulsify. Finally, add the scallops and top everything with thinly sliced scallions and nori.

Notes

  • Baste: pour fat / oil over the food during cooking in order to keep it moist.

Did you make this recipe? I’d love to see your recreations!

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4.5 4 votes
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Leslie T Rauscher
Leslie T Rauscher
1 month ago

DELICIOUS!!! so much fun to make…so simple…and so so yummy to eat……yet ANOTHER hit. We tried it with rice too, but really…with noodles is the best… slurp….😋