Yes, using Oyster Mushrooms for clams is a very old trick. I can remember making vegan fried clams (Oyster Mushrooms) with my roommate in college and thinking we were so clever, until I went to a vegetarian restaurant in San Francisco and saw them on the menu. Oh. Que sera sera.
Just because vegans are some clever and creative folks doesn't make this recipe any less freaking delicious and amazing. Even if you don't like mushrooms; you can always replace them with vegan chicken or tofu and still have a dish that will bring the shock and awe.
I made this with Betty's Rosemary Garlic Bread. I think I'm going to make that again; I wish I had left the bread in the oven longer, so it would be more toasted, and had crushed my rosemary more. I grew up eating some pretty authentic Sicilian garlic bread and have had several different versions; you know every Tia (Auntie) had their own. I've had it with fresh parmesan mixed with oregano, and with melted mozzarella over butter and basil. Really, garlic bread is one of those dishes where Italian cooks can (almost unknowingly) leave their signatures. This version is pretty good, and went perfectly with the dish.
I have to admit I'm glad I'm only half Italian (I mean not like Frank & Dean are), but I'm Italian enough to tell you this dish is deliziosissimo (which is a real word - not a made up Olive Garden word).
Linguine with Clams in White Sauce
The Vegan Clam
Linguine and Sauce
- 1 Can Oyster Mushrooms (Drained and stems cut off. I would recommend using the canned rather than fresh ones, because they're chewier and soak up the marinade better.)
- 1 Tablespoon Vegan Worcester Sauce
- 1 Tablespoon Garlic Powder
- 1/3 Cup Braggs
In a shallow bowl, mix the Worcester Sauce, Garlic Powder and Braggs. Then add the Oyster Mushroom tops (no stems) and let them marinade for 6 hours.
- 1 Package Linguine (We recommend using organic pasta; it really makes a difference.)
- 1/3 Cup White Wine
- 2 Tablespoons Olive Oil
- 1 Teaspoon Celery Seed
- 3 Tablespoon Margarine
- 3 Cloves of Garlic (minced)
- 2 Tablespoons Fresh Parsley (You may want a little extra to sprinkle over the top.)
- 1 Teaspoon Lemon Pepper
- 1/2 Cup Sheese Smoked Cheddar (shredded)
- Vegan Parmesan to sprinkle over the top
Prepare the Linguine per package instructions.
In your adorato little cast iron skillet, add White Wine, Olive Oil, Garlic and Margarine and heat on a medium heat. Stir occasionally. Once the Margarine is melted, add Vegan Clams and Marinade and let simmer for 30 seconds to a minute. Stir in Celery Seed, Fresh Parsley and Lemon Pepper. Once your Vegan Clams are the desired tenderness and the Parsley has begun to wilt, add the Sheese. Keep stirring occasionally. Once the Sheese melts, remove the sauce from heat.
Serve over Linguine with Vegan Parmesan sprinkled over the top and with some bread to really soak up this fantastic sauce... Rosemary Garlic Bread, perhaps!
Rosemary Garlic Bread
- 1 Baguette (We went with that organic bread that I'm now addicted to.)
- 1/2 Cup Margarine (That was Betty's suggestion and we went with it. You could probably use less though, and still have some tasty garlic bread.)
- 2 1/2 Teaspoons Rosemary (Dried and crushed. You'll want to crush it more than we did.)
- 2 Cloves Garlic (minced)
OK; you're going to look at Betty's Recipe and ours and see some big difference in style. While I have endless respect for Betty, I had to go with my gut on this one and make this my way.
Preheat oven to 350.
Slice bread in half horizontally. Like so.
Butter each side with Margarine. Then, brush on the minced Garlic and sprinkle the Rosemary over the top in even coats.
Pop it in the oven with the Garlic & Margarine sides up, and let bake until they reach the desired golden color. Keep an eye on the bottom as well. It always sucks to have a perfect top and a burnt crust.
Tutti a tavola!