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Mushroom 'scallops' recipe

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

Serves 2
10 mins to prepare and 10 mins to cook
132 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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
132kcal 7%
Fat
12g 17%
Saturates
1g 7%
Sugars
2g 2%
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