Mushroom scallops with apple and parsnip mash

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! 

mushroom scallops

Vegan mushroom scallops with apple and parsnip mash and toasted hazelnuts

Recipe by Bosh! in association with Alpro

Serves: 4


For the “scallops”:

  • 4 trumpet mushrooms
  • 1 tsp salt
  • Juice of 2 lemons
  • 1 tsp oil

For the mash:

For the dressing:

  • Juice and zest of 1-2 lemons
  • 1 shallot, finely diced
  • Hazelnut oil
  • ½ tsp Dijon mustard

To serve:

  • 50g hazelnuts, toasted
  • Watercress or greens 


  1. Slice the mushrooms stems into scallop size pieces and cover with warm water – add the salt and lemon juice and leave to soak overnight.
  2. 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).
  3. Allow to cool, then puree in a food processor with the Alpro Almond Unsweetened drink until smooth.
  4. 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.
  5. 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.
  6. Serve with the apple and parsnip puree, dressed greens and scattered with hazelnuts.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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