Creamy Tuscan King Trumpets

We can’t seem to get enough of the king trumpets these days. They are a remarkably accurate alternative to sea scallops, both in texture and taste when prepared right. I took a cue from my sweet neighbor who used them in a creamy “seafood” linguine and decided to toss them in a creamy Tuscan “scallop” dish over rice noodles. We’re not vegetarians, but we enjoy meatless Monday at our house and this is a new family favorite! I searched the internet for scallop dishes and settled on this one from Cafe Delites. It is absolutely delicious!Preparing the Mushrooms

Preparing the Mushrooms

We obviously substituted our king trumpets for scallops in this recipe. To prepare the mushrooms, simply cut the stems horizontally in pieces comparable in size to scallops. Sautee in butter. Sprinkle with salt and pepper and set aside.

When using these mushrooms as a scallop substitute, I’ve found it best to sear them briefly on both sides and then cook on medium-low until the middle feels slightly spongy. I hate the thought of wasting mushrooms, so I sliced the caps and added them to the dish for extra flavor and texture.

The Tuscan Sauce

There is so much flavor in this tuscan sauce. I didn’t have plain sun-dried tomatoes on hand, so I used Delallo Sun Dried Tomato Bruschetta (Yum!). I also used a red onion in place of the yellow, and instead of Parmesan, I used Pecorino romano for a bit more bite. Between the king trumpets, the tomatoes and the Pecorino, this dish is full of umami and bursting with flavor.

INGREDIENTS

• 5-6 large king trumpet mushrooms, sliced horizontally about 1 to 1 1/4 inch each

• 2 tablespoons salted butter

• 4 cloves garlic, finely diced

• 1 small red onion, diced

• 1/2 cup white wine (OPTIONAL)

• 5 oz (150 g) jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)

• 1 3/4 cups heavy cream (or half and half)

• Salt and pepper, to taste

• 3 cups baby spinach leaves, washed

• 1/2 cup fresh grated Pecorino roman

• 2 teaspoons dried Italian herbs

• 1 tablespoon fresh parsley, chopped

INSTRUCTIONS

• Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the mushroom scallops in a single layer without over crowding the pan (work in batches if needed).

• Sear 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned. Reduce heat to medium-low and cook until the center feels firm but spongy. Remove from skillet and transfer to a plate.

• Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add in the garlic and sauté until frangrant (30 seconds). Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and cook for 1-2 minutes to release their flavours.

• Reduce heat to low-medium heat, add the heavy cream (or half and half) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

• Add in the spinach leaves and allow to wilt in the sauce, then add in the Pecorino cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.

• Stir in herbs through; take pan off the heat and add the scallops with their juices into the pan. Mix through slightly before serving.

• Serve over pasta, rice, zoodles, caulfilower mash, cauliflower rice or steamed veggies. Enjoy!