I was going to wait until fall to post this one because between the mushrooms, the creamy sauce, and the pasta, it’s rather hearty. Also, I was considering not posting it at all because as soon as I started cooking it up I realized I’ve already shared recipes for tofu scampi, cauliflower piccata, and mushroom marsala, and they’re all kind of similar to scallopini. But they’re not exactly the same thing. Also, this stuff is delicious. So here I am with the recipe. You’re going to want to make this one. Honestly, I’m not 100% clear on all the differences between the dishes I mentioned above and scallopini. They all traditionally involve chicken or veal in lemony sauce over pasta. But I have noticed that some scallopini recipes use cream sauce, and I didn’t use cream sauce for any of the others, so I did that here. Was this sauce ever good! It has all the lemony garlicky deliciousness of all my favorite veganized lemony garlicky dishes with extra richness, thanks to a bit of coconut milk. The creaminess is light! It’s not like an Alfredo sauce — more like bathing the noodles in a silky coating.
You’ll start by sautéing some cremini mushrooms. The goal here is to brown your mushrooms, so you want them all to be in contact with the skillet. This might mean working in batches. Let them sit in the skillet for about 5 minutes on each side and resist the temptation to stir, which can disrupt the browning process. Next, either remove the mushrooms from the skillet, or do what I did and push them to the side, so you can sauté a bit of garlic. Then you’ll mix the mushrooms back in and simmer them with some white wine. Last comes the coconut milk, lemon juice, and some capers.
Simmer a few minutes more and serve over pasta.
Tips for Making Perfect Mushroom Scallopini
When cleaning your mushrooms, simply wipe them with a damp cloth. Cleaning them under running water can cause them to become water-logged and soggy. I mentioned above that the sauce is light and creamy. For an extra creamy sauce, use a bit more coconut milk and let it simmer down for a few extra minutes. I served my mushroom scallopini over pasta, but it would be awesome over polenta, potatoes, or crusty bread slices too. This dish calls for dry white wine. Check Barnivore to ensure yours is vegan.
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