King Oyster Mushroom ‘Scallops’ with Pea Purée and Caper Beurre Noisette

Servings: Serves: 4

Nutritional Information:

Per serving (228g)

Calories 334, Fat 27g, Saturates 5.2g, Carbohydrate 18.6g, Sugars 6.4g, Fibre 5.7g, Protein 7.3g, Salt 1.7g


Ingredients

For the Purée

50g (1/4 cup)
1-2 tbsp (optional)
Water

For the 'scallops' in beurre noisette

You will also need

Food Processor

Method

1

For the ‘scallops’, combine the water, 1 tablespoon of the lemon juice and the soy sauce. Then cut the king oyster mushroom
stems into 1-inch thick slices, and add them to the mixture, to marinate for 30 minutes.

2

For the purée, bring a medium-sized pan of water to the 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 the 1-2 tablespoons of water.

3

In a large frying pan over a high heat, cook the marinated mushroom slices on one side for 3-4 minutes. Once browned, flip the mushrooms and add the butter, 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.

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