Succulent and briny from the kiss of salt water, fresh seafood is a distinct pleasure enjoyed best in the fading glow of a summer sunset. I’m not talking about scallops, shrimp, or lobster; my seafood is all plant-based. Mushrooms, to be specific, make some of the best seafaring foods this side of the shoreline.

Why Mushrooms?

Mushrooms are truly the future of food. They can imitating an incredible range of proteins, both in texture and flavor, from chicken to steak, and now all manner of fishy friends. The beauty of mushrooms lies in their delicate, umami flavor that can take on any type of seasonings. Marinate them with a bit of seaweed and you’ve got an instant oceanic infusion. Seared, baked, roasted, or kept raw, they have a similar sort of toothsome tenderness, juicy and even subtly sweet.

Best Mushrooms For Replacing Seafood

As an ardent mushroom lover and proponent, I will never turn down any type of ‘shroom. That said, some are better suited for this sort of application than others.

• Oyster mushrooms: Chewy like calamari, battered and fried oyster mushrooms only give themselves away by their shape. This same quality makes them an excellent choice for making ceviche, too.
• Lion’s mane mushrooms: Perfect for shredding to make crab cakes or lobster rolls, they can also be pressed to make meatier steaks or fried fish.
• King trumpet mushrooms: Slice the stalks and pan-sear them to make incredible scallops. I like cutting crosshatches on top to soak in more marinade, and because it looks pretty darned fancy.
• Maitake mushrooms: Feathery and soft, you’ve got a flaky white fish waiting to happen in every handful. They’re especially tasty when roasted to lightly crisp the edges.

Fishless And Fancy-Free

Unburdened by the plight of our oceans, mushrooms create an even lighter, brighter, and more vibrant pasta dish than anything you’d dredge up from the sea floor. Pan-fried wild mushrooms, seasoned with a touch of paprika and nori, add a delightful meaty element that beautifully complements the seafood vibe. Bursting with the sweetness of fresh corn and the tang of juicy tomatoes, it sings of summer’s bounty. Finish it all off with a splash of white wine, a squeeze of fresh lemon, and a sprinkle of scallions for an elegant entree that’s a real catch.

Plant-based seafood is a booming business, and mushrooms are leading the charge. Cutting-edge technology and fermentation techniques are creating increasingly authentic alternatives that mimic the exact texture of your favorite ocean treats, but simply home cooking can already come stunningly close. Indulge your cravings for seafood, but don’t be shellfish; just eat mushrooms instead!

Yield: Makes 3 - 4 Servings

See Food Pasta

Print

Mushrooms create an even lighter, brighter, and more vibrant pasta dish than anything you'd dredge up from the sea floor. Pan-fried wild mushrooms, seasoned with a touch of paprika and nori, add a delightful meaty element that beautifully complements the seafood vibe.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 3 Tablespoons Olive Oil, Divided
• 1/2 Pound Mixed Wild Mushrooms, Sliced or Cut Into Bite-Sized Pieces
• 4 Cloves Garlic, Minced
• 1 Cup Corn Kernels
• 3 Roma Tomatoes, Diced (About 1 Cup)
• 1/4 Cup Dry White Wine
• 1 Tablespoon Lemon Juice
• 2 Tablespoons Nutritional Yeast
• 1/2 Teaspoon Smoked Paprika
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper
• 8 Ounces Pasta, Cooked Al Dente
• 1 Sheet Nori, Toasted and Thinly Shredded
• 2 Scallions, Thinly Sliced

Instructions

1. Place a large skillet over medium-high heat. Add half of the olive oil; once hot and shimmering, add the mushrooms in a single layer. Don't overcrowd the pan to make sure they all have full contact with the surface of the pan, cooking them in batches if necessary. Let the mushrooms sear undisturbed for 2 - 3 minutes, then flip to the opposite side. Continue cooking until browned and softened on all sides, about 5 minutes in total. Transfer to a plate.
   
   
2. Add the remaining olive oil to the pan. Reduce heat to medium and add the garlic. Sauté the garlic for 30 seconds until fragrant. Add the corn kernels and cook for another 2 - 3 minutes, stirring occasionally, until the corn is heated through.
   
   
3. Add the diced tomatoes, white wine, lemon juice, nutritional yeast, smoked paprika, salt, and black pepper to the pan. Stir well to combine and bring to a simmer. Cook for 3 - 4 minutes, or until the tomatoes soften.
   
   
4. Add the cooked mushrooms and cooked pasta back to the pan with the sauce. Add in the shredded nori and scallions. Toss gently to coat everything in the sauce.
   
   
5. Divide between plates and enjoy hot!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• KAL, Nutritional, Yeast Flakes, Unsweetened, 12 oz (340 g)
• gimMe, Sushi Nori, Seaweed Wraps , 0.81 oz (23 g)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 276Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 275mgCarbohydrates: 35gFiber: 5gSugar: 5gProtein: 8g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

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