• Stems of 4 king oyster mushrooms, rinsed and cut into 1 – 1 1/2″ sections (I got

about 4 pieces from each stem)

  • 1 cup vegetable broth

  • 1/4 cup white wine

  • 1 Tbsp. vegan butter

  • 2 cloves of garlic, minced

  • 1 shallot, minced


  • 4 oz. uncooked gluten-free pasta (or any pasta that you prefer) (this will average to approx. 2 c. cooked), cook according to package

  • 1 cup vegetable broth

  • 1/4 cup white wine

  • 1 clove garlic, minced

  • 1/2 cup fresh tomatoes, cut into small cubes or 2 Tbsp. sun-dried tomatoes, drained

from the oil and chopped

  • 1/4 cup fresh parsley, finely chopped

  • 1 Tbsp. red pepper flakes

1. Soak the mushroom stems in hot water for 1-2 hours, then make sure to drain completely.

2. Then proceed to place the mushroom stems into a skillet on medium heat. Add the broth and white wine to the skillet, getting the liquid to a nice simmer. Allow the mushroom stems to absorb the liquid completely, which will take around 12-15 minutes.

3. Toss in 1 Tbsp. vegan butter (or any other butter that you prefer), garlic, and shallot and bring the stems to a nice golden brown color on each side. Remove from heat and place the “scallops” on a plate. Keep the garlic and shallots in the pan, as we will be using it for the pasta.

4. Add the vegetable broth, wine, and minced garlic in your skillet used for the mushrooms and allow to simmer over medium heat until half of the liquid is absorbed.

5. Mix in the tomatoes, parsley and pepper flakes into the skillet. Simmer for another minute and then add the cooked and drained pasta. Allow the liquid to almost completely absorb, but not completely as you want the bottom of the pan to be lightly coated with liquid.

6. Divide the pasta into two 1 cup servings and divide the “scallops” equally on top. Garnish
with some fresh parsley, or any other herb that you have on hand.

7. Enjoy!

© 2019 Dunn Mushroom Farm LLC