Prepare the “scallops”

1. Slice the top off the oyster mushrooms and reserve them for another recipe as we’re using only the stems for this one. Slice the stems into 1 inch-thick discs.
2. In a large mixing bowl, add vegetable stock, soy sauce, white miso and kelp granules, and whisk until smooth.
3. Add the mushrooms and let marinate for at least 20 minutes or overnight.
4. Heat up 1 tsp oil in a nonstick skillet over medium heat. Sear the marinated mushrooms for 5-6 minutes on each side until golden brown. Remove from heat and set aside.

Cook the pasta

1. Heat up olive oil and butter in a large nonstick skillet over medium heat. Add garlic and sauté until fragrant.
2. Add cherry tomatoes and cook until the skins begin to split, about 3 minutes, stirring frequently. Crush a few with the back of your spatula.
3. Deglaze the skillet with white wine. When most of the liquid has evaporated, season to taste with salt and pepper.
4. Reduce heat to low and add pappardelle, parsley, seared mushrooms and 1-2 tbsp of reserved pasta cooking water. Toss to combine and remove from heat.
5. Divide into serving bowls and garnish with more parsley. Serve immediately.