King Oyster Mushroom “Scallops”

1. Bring a large pot of salted water to a boil. Cut the mushroom stems into slices of about 1 cm thick to mimic scallops. Hatch the mushroom scallops. Thinly slice the heads. Zest the lemon. Chop the parsley.

2. Remove 1/2 ^2P | 2/3 ^3P cup of hot water from the pot and add the miso and 0.5 ^2P | 0.5 ^3P crumbled broth cube. Place in bowl with mushroom scallops and the sauce mixture. Let marinate. Add the pasta to the pot of water and cook for 6-8 minutes or until tender. Reserve 1/4 |1/3 cup of the cooking water. Drain.

3. Wam up a pan over medium-high heat. Add the almonds and roast 3-4 minutes or until browned. Remove from the pan. Add a drizzle of oil and 1 tbsp. of butter in the pan. Add the mushroom caps and cook for 3-4 minutes. Add salt. Add the spinach and cook 1-2 minutes.

4. Warm up a drizzle of oil in another pan over medium heat. When the oil is hot, add the mushroom scallops and half of the broth and cook 3-5 minutes or until the broth has evaporated. Flip the mushrooms, add the rest of the broth and cook 3-5 minutes more or until both sides are colored.

5. Add the cooked pasta to the pan of spinach with the cream, the cooking water, the lemon zest, the juice of half a lemon and pepper. Cook 1-2 minutes. Add half of the parmesan and the parsley. Mix.

6. Serve the pasta and garnish with the mushroom scallops, the almonds and the remaining parmesan. Add lemon juice, to taste. Bon appétit!