Thick king trumpet mushroom rounds sear until golden and look remarkably like scallops, while staying tender and savory inside. Tossed with linguine, lemon, butter, chives, and starchy pasta water, they make a surprisingly elegant vegetarian dinner.
THE RECIPE
Linguine with Trumpet Mushroom “Scallops”
Prep15 min
Cook25 min
Total40 min
Serves4–6
Ingredients
Instructions
- Bring a large pot of water to a rolling boil. Salt generously and add the linguine. Cook until 3 minutes before the package directions say the pasta will be done.
- Scoop out 1 cup (240 ml) pasta water and reserve it, then drain the linguine.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the trumpet mushroom rounds and season with 1 teaspoon each salt and pepper.
- Cook the mushrooms, turning only a few times, until deeply golden brown on both sides, 10 to 14 minutes. Avoid stirring too often so they develop a good crust.
- Add the drained linguine and ¾ cup (180 ml) reserved pasta water to the skillet. Cook, stirring constantly, until the pasta is cooked through, 1 to 3 minutes. Add the remaining pasta water if the sauce seems dry.
- Remove from the heat. Stir in the chives, lemon juice, and butter. Season with 1 teaspoon salt and ¼ teaspoon pepper, then serve hot.
Tips and Storage
- Slice the mushroom stems evenly so every round browns at the same rate.
- Leave space between the mushroom rounds and avoid moving them too often.
- Reserve the full cup of pasta water before draining.
- Refrigerate leftovers for up to 3 days and reheat gently with a splash of water.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.