Comments on: Seaweed Pasta with Vegan Scallops https://olivesfordinner.com/pasta-with-seaweed-matcha-butter-and-vegan-scallops/ Vegan Recipes for Those Who Love to Cook and Eat Tue, 13 May 2025 13:42:25 +0000 hourly 1 By: erinwyso https://olivesfordinner.com/pasta-with-seaweed-matcha-butter-and-vegan-scallops/#comment-9579 Wed, 02 Nov 2016 03:54:20 +0000 https://olivesfordinner.com/?p=2408#comment-9579 In reply to Emily Davies.

Hi Emily,

Soaking the mushrooms gives them a more succulent texture. Due to their thickness, sauteeing them dry can result in a “pencil eraser” consistency.

]]> By: Emily Davies https://olivesfordinner.com/pasta-with-seaweed-matcha-butter-and-vegan-scallops/#comment-9578 Wed, 02 Nov 2016 01:27:12 +0000 https://olivesfordinner.com/?p=2408#comment-9578 I see you soak the King Oyster Mushrooms here as well as with your other “scallop” recipes. Why do you include this step? Does it change the texture of the finished dish? MAny thanks for your response.

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