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!
Vegan mushroom scallops with apple and parsnip mash and toasted hazelnuts
For the “scallops”:
- 4 trumpet mushrooms
- 1 tsp salt
- Juice of 2 lemons
- 1 tsp oil
For the mash:
- 3 parsnips, peeled and chopped
- 1 Bramley apple, peeled and chopped
- 1 tsp oil
- 25ml water
- 1 pinch of salt
- 1 Tbsp Alpro Almond Unsweetened drink
For the dressing:
- Juice and zest of 1-2 lemons
- 1 shallot, finely diced
- Hazelnut oil
- ½ tsp Dijon mustard
- 50g hazelnuts, toasted
- Watercress or greens
- 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 Alpro Almond Unsweetened drink 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.
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