Mushroom 'scallops' recipe
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- Serves 2
- 10 mins to prepare and 10 mins to cook
- 132 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
- Energy
- 550kJ 132.0kcal
- Fat
- 12g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 2g
of the Reference intake
Carbohydrate 2.2gProtein 3.5gFibre 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
