Vegan King Oyster Mushroom ‘Scallops’ with Pea Purée and Caper Beurre Noisette
Make your own fish-free vegan mushroom scallops using king oyster mushrooms to create a great taste and texture. A refreshing pea puree completes this delicious dish.
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This recipe is a fantastic starter for a dinner party, or as a lunchtime treat. The ‘meaty’ texture and umami taste of the king oyster mushrooms make them an excellent alternative to scallops.
What’s special about king oyster mushrooms?
King oyster mushrooms (Latin: Pleurotus eryngii) are also known as king trumpet mushroom, French horn mushroom, king brown mushroom, boletus of the steppes, trumpet royale and aliʻi oyster mushroom.
They are an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in many parts of Asia.
They have little flavor or aroma when raw but when cooked they develop typical mushroom umami flavours. They are robust and hold their texture when cooked, making them a good meat substitute in vegan recipes.
Cooking with capers
Unopened buds that grow on the new limbs of a caper plant, capers can be found growing wild all over the Mediterranean. The tangy, bitter flavour of capers adds piquancy to many sauces and can be used as a garnish for vegetable dishes.
Capers make a great addition to salads, vegetables dishes, dressings, sauces and pasta dishes. Experiment with capers and see how you can incorporate them into lots of different dishes.
Total Time: 45 minutes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
- For the purée
- 100 100 g peas
- 12.5 12.5 g dairy-free butter
- 1-2 tbsp water
- For the 'scallops' in beurre noisette
- 60 60 ml water
- 0.5 0.5 tbsp lemon juice
- 0.25 0.25 tbsp soy sauce
- 1 1 king oyster mushrooms, stems only
- 25 25 g dairy-free butter
- 0.5 0.5 tbsp capers
- 0.25 0.25 handful of dill, finely chopped
- For the ‘scallops’, combine the water, 1 tablespoon of lemon juice and the soy sauce. Cut the king oyster mushroom stems into 1-inch thick slices, and add them to the mixture to marinate for 30 minutes.
- For the purée, bring a medium-sized pan of water to a boil, add the peas and boil for 3-4 minutes, before draining them. Add the peas and dairy-free butter to a food processor and blitz until smooth. If the purée is too thick, add 1-2 tablespoons of water.
- In a large frying pan over high heat, cook the marinated mushroom slices on one side for 3-4 minutes. Once browned, flip the mushrooms and add the butter, the remaining tablespoon of lemon juice and the capers. Cook for a further 3-4 minutes, until the butter is brown, the mushrooms are cooked through and the edges are caramelised.
- Throw in the chopped dill and serve immediately on a bed of the pea purée.
Each 228g serving provides:
Fat 27g, Saturates 5.2g, Carbohydrate 18.6g, Sugars 6.4g, Fibre 5.7g, Protein 7.3g, Salt 1.7g
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