These oyster mushroom 'scallops' sautéed in white wine and vegetable broth taste just like the real thing! Our delicious Creamy Swiss cashew cheese makes the perfect Alfredo sauce for this undeniably delicious vegan pasta dish!
8 Oyster Mushrooms
1 ½ cups of vegetable broth
1 cup white wine
1 ½ tsp. dulse
1 Tbsp. olive oil
1 pkg. Fauxmagerie Zengarry Creamy Swiss cashew cheese
½ tsp. salt
1 pkg. Fettuccini noodles, cooked according to the package
Freshly ground pepper
Chives to garnish
Slice the oyster mushrooms into rounds that look like scallops.
Prepare the marinade by mixing together the vegetable broth, wine, dulse and olive oil. Add the mushroom slices to the marinade and marinate for 1 hour in the fridge.
Drain the mushrooms and reserve the marinade. Heat a bit of olive oil in a pan and sautée the mushroom scallops for about 6 minutes on each side until nicely browned. Remove them from the pan.
In the same pan, add ¾ cup of the reserved marinade, 1 wheel of Fauxmagerie Zengarry Creamy Swiss cashew cheese and salt. Mix until well blended. Add the cooked fettuccini noodles and coat with sauce.
To serve, put the fettuccini noodles in sauce on a plate, top with mushroom scallops and garnish with freshly ground pepper and chopped chives. Enjoy!
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