By Binita Das

Serves - 1-2 people

Prep time - 15 mins

Cooking time - 25 mins

Ingredients:

250g King Trumpet mushrooms

2 tbsp garlic, thinly sliced

2 tsp red chilli flakes

2 tbsp lemon juice

¼ shallots, finely chopped

A handful of parsley, finely chopped

Unsalted butter

Spaghetti

Salt 

Process:

• Clean any remaining dirt off the mushrooms with a damp towel.
• Cut an inch thick slices of the stem of the King trumpets. These are your vegan scallops.
• Melt a tsp of butter in a pan, and put all the vegan scallops. Season them with salt and fry on both sides until golden on medium heat. Once done, keep them aside.
  
  
  
  
  
  
• In the same pan, add 2 tbsp of butter, garlic and chilli flakes. Let them sizzle on low heat.
• Now add the shallots and fry with a pinch of salt on medium heat.
• Add lemon juice, parsley, and the fried mushrooms back into the pan. Give it a nice mix.
• Add cooked spaghetti and ¼ cup of pasta water. Mix everything well and serve.