This valentine's day skip the roses, chocolate, and expensive 5 course dinners and stay in and cook a delightful meal together! It's so much more romantic and why not try something new. Our recipe for vegan oyster mushroom scallops with spaghetti, crispy kale, and pomegranates will leave you feeling satisfied but not stuffed!
ingredients (makes 2 generous servings):
6 oyster mushrooms
3 C hot water
1/3 C rice wine vinegar
1 pkg brown rice spaghetti (340g - we like Tinkyada brand brown rice spaghetti)
3 tbsp olive oil
1/8 C finely chopped shallot
1 garlic clove, minced
1 C finely chopped leek
1 C white wine
1 C pasta water (reserved from cooking noodles)
2 tsp sea salt
1/2 tsp ground pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried chili peppers
1 tbsp lemon juice
3 C roughly chopped lacinato kale (stems removed)
1/8 C pomegranate seeds
Preheat your oven to 350F and start boiling pasta water with 1 tsp sea salt.
Trim the tops and woody bottoms of the oyster mushrooms leaving the solid part of the stems. Cut the stems into medallions about 1 inch thick. You can cook the tops of the oyster mushrooms too but they don't look like scallops or use them in another recipe. You should be left with approximately 14 medallions.
In a bowl combine 3 cups of hot water with 1/3 cup rice wine vinegar and submerge the mushroom scallops in the mixture for 30 mins at room temperature. Place a small bowl or plate that first within the main bowl on top of the mushrooms to ensure they are submerged and not floating.
While the mushrooms are marinating toss roughly chopped kale with 1 tbsp olive oil and 1 tbsp lemon juice. Bake for 12-14 minutes until crispy but still green. Once baked lower the oven temperature to low (warming approx. 170F) and set the kale aside until you're ready to assemble the whole dish.
Cook the pasta until al dente and reserve 1 cup of water for creating the sauce. Drain the pasta (do not rinse) and let it sit in a colander until the scallops and sauce are done.
Heat a large pan to medium with 1 tbsp olive oil. Place the mushroom medallions in the pan and brown on one side for 3-4 minutes. Flip the medallions and season with 1/2 teaspoon sea salt and 1/4 teaspoon ground pepper. Brown on the other side for 3-4 minutes. Remove the scallops from the pan and place on an oven safe plate/dish and place them in the oven to stay warm while you complete the sauce.
Turn the heat under this pan down to medium-low if it’s become quite hot from cooking the scallops. Immediately add another 1 tbsp olive oil, 1/8 cup finely chopped shallot, 1 minced garlic clove, and 1 cup of finely chopped leek. Sauté this for 2-3 minutes until fragrant, stirring frequently being sure not to burn the garlic and shallot. Then mix in oregano, basil, and chili peppers, cooking for another 1-2 minutes. Add in white wine and pasta water. Bring the heat back up to medium (if you need to) to simmer, stirring frequently for 10-12 minutes as the sauce reduces. Add 1/2 teaspoon sea salt and 1/4 teaspoon ground pepper near the end.
Reduce the heat to low and toss the cooked spaghetti noodles in the sauce for 1-2 minutes until evenly coated and most of the sauce is absorbed. Transfer the pasta to serving dishes and top with crispy kale, scallops, and pomegranates. Drizzle with a little more olive oil if desired. Serve immediately!