Creamy king oyster mushroom 'scallop' pasta

Prep Time 25 minutes
Cook Time 25 minutes
Servings 4 portions
Are you familiar with King Oyster mushrooms? Their pleasant nutty taste and dense, firm texture make them a very versatile mushroom. You can braise it, sautée it, grill it and add it to stews. Cut into thick slices, it's incredibly reminiscent of scallops in both look and texture. This creamy, lemony pasta dish featuring King Oysters is just what you need to impress your guests!

How it's made


  • 4 to 5 king oyster mushrooms, cut into 1/2" thick slices
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of sea salt
  • 4 French shallots, minced
  • 3 cloves of garlic, minced
  • 1/3 cup of white wine
  • 2/3 cup of vegetable broth
  • 1 can of (400mL) or 400mL of the nut milk of your choice
  • 1 teaspoon of smoked paprika
  • 1/3 cup of fresh parsley, chopped
  • Juice of one-half lemon
  • 1 tablespoon of lemon zest
  • 2 tablespoons of capers
  • 2 cups of the pasta of your choice


  1. Soak the mushroom slices in a bowl of warm water for 10 minutes to soften them. Drain them and dry them well. In a large non-stick frying pan, heat the olive oil and brown the mushrooms for 4 minutes on each side. Season with salt and pepper, they should be a deep golden brown. Set aside.
  2. In the same pan, add a little more olive oil if needed, and brown the shallot and garlic for 3 minutes over medium heat. Deglaze the pan with the white wine and let it reduce for a few seconds. Add the vegetable broth, and let it reduce again for a few minutes.
  3. Add the coconut milk, smoked paprika, parsley, lemon juice and zest, capers, and the seared mushrooms. Mix and let simmer over low heat for 5 minutes, stirring occasionally with a wooden spoon.
  4. Cook the pasta in a large pot of boiling salted water, according to the package directions. Drain and transfer to the pan with the sauce and mix. Serve immediately.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.


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