Easy Skillet Linguine with Trumpet Mushroom ‘Scallops’
Sautéed trumpet mushrooms look like scallops, but are much easier to cook (and a hell of a lot cheaper). That's why we love Lindsay Maitland Hunt's recipe for easy skillet linguine with trumpet mushroom "scallops" from Healthyish. Tip: Opt for semolina or egg pasta, because the earthy flavor of whole-wheat can overwhelm the mushrooms.
Kosher salt and freshly ground black pepper
12 ounces linguine
¼ cup canola or vegetable oil
1 pound trumpet mushrooms, cut into ¾-inch-thick rounds
¼ cup chopped fresh chives
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1. Bring a large pot of water to a rolling boil. Salt aggressively and add the linguine. Cook until 3 minutes before the package says the pasta will be done. Use a liquid measuring cup to scoop out 1 cup of the pasta water, set the water aside, then drain the pasta.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and season with 1 teaspoon each salt and pepper. Cook the mushrooms, stirring a few times, until golden brown on both sides, 10 to 14 minutes. You want them to brown nicely, so avoid stirring too much.
3. Add the cooked pasta to the pan with ¾ cup of the reserved pasta water and cook, stirring constantly, until the pasta is cooked through, about 2 minutes. Add the remaining ¼ cup pasta water if the pasta is too dry.
4. Remove from the heat, stir in the chives, lemon juice, and butter, and season with 1 teaspoon salt and ¼ teaspoon pepper. Serve hot.