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Mushroom 'scallops' recipe
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3 ratings
For an easy vegan starter that's ideal for Christmas, Derek Sarno has just the recipe. With lemon and rosemary-coated oyster mushrooms, toasted hazelnuts and balsamic drizzle, this simple yet stunning dish is sure to impress. See method
Ingredients
- 1 tbsp olive oil
- 200g pack Wicked Kitchen king oyster mushrooms, sliced widthways into scallop-sized pieces
- ½ lemon, juiced
- 1 rosemary sprig, leaves finely chopped
- 30g watercress
- 2 tsp drizzle with balsamic
- 20g hazelnuts, toasted and roughly chopped
Each serving contains
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Energy
550kj
132kcal
7%
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Fat
12g
17%
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Saturates
1g
7%
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Sugars
2g
2%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 2.2g
Protein 3.5g
Fibre 0.8g
Method
- Heat the oil in a large, heavy-based frying pan over a medium heat until hot. Carefully add the mushrooms in a single layer. Cook for 5 mins to brown the edges, then flip and cook for a few more mins until golden; season. Add the lemon and rosemary, tossing to coat well.
- Divide the watercress between 2 plates and top with the ‘scallops’. Garnish with the balsamic drizzle and the toasted hazelnuts.
See more Plant-based recipes