Mushroom scallops with apple and parsnip mash
You’d never believe how easy it is to recreate that “fishy” seafood flavour of scallops using trumpet or oyster mushrooms. This is a great dish to serve when impressing dinner party guests!
Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
Total Time: 40 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the “scallops”:
- 1 1 trumpet mushrooms
- 0.25 0.25 tsp salt
- Juice of 2 lemons
- 0.25 0.25 tsp oil
- For the mash:
- 0.75 0.75 parsnips, peeled and chopped
- 0.25 0.25 Bramley apple, peeled and chopped
- 0.25 0.25 tsp oil
- 6.25 6.25 ml water
- pinch of salt
- 0.25 0.25 Tbsp plant milk
- For the dressing:
- Juice and zest of 1-2 lemons
- 0.25 0.25 shallot, finely diced
- Hazelnut oil
- 0.125 0.125 tsp Dijon mustard
- To serve:
- 12.5 12.5 g hazelnuts, toasted
- Watercress or greens
Method
- Slice the mushrooms stems into scallop size pieces and cover with warm water – add the salt and lemon juice and leave to soak overnight.
- Place the apples and parsnips into a pan with the oil, water and salt. Cook over a medium heat until soft (stirring occasionally so as not to catch).
- Allow to cool, then puree in a food processor with the milk until smooth.
- Next, make the dressing – combine the shallot with the lemon juice and set aside for 20 minutes. Then, add the mustard and a drizzle of hazelnut oil and whisk until combined.
- Remove the mushroom scallops from the water and dry. Heat the oil in the frying pan and add the mushroom, season with a pinch of salt and cook on both sides.
- Serve with the apple and parsnip puree, dressed greens and scattered with hazelnuts.
After more recipe inspiration? Check out our selection of tasty vegan mushroom recipes
