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.”
As it turns out, the king oyster mushroom (or other oyster mushroom varieties) has fibers arranged very similarly to scallops. Not to mention they have a funky, almost fishy taste. So all you need to do to transform them is cook them like you would cook scallops.
Mushroom XO Sauce
XO Sauce is an iconic Chinese condiment traditionally made from dried seafood such as scallops and other meats such as cured ham. It is known for its intensely rich, umami flavors. In this vegan version, I replicated the flavors of XO Sauce with caramelized mushrooms and onions.
Method: 1) Finely mince the mushrooms with a knife (alternatively you can use a food processor). Finely mince yellow onions too. 2) In a pan, fry onions, garlic, and crushed dried chilis on high heat in the first 2 tablespoons of vegetable oil. Cook for 3-4 minutes. 3) Add in all of the remaining ingredients and cook until the moisture of the mushrooms are completely evaporated. Around 10-12 minutes. Finally, take the pan off the heat and add the remaining 2 tablespoons of vegetable oil.
Below is the brand of pasta I’ve been loving. 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!