Skip to content
Mushroom 'scallops' recipe

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


  • 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

  • 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


Derek Sarno
  1. 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.
  2. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.