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VL issue 47 print 300dpi

BOSH! X Tesco King Oyster Mushroom ‘Scallops’ with Creamed Maple Parsnips, Toasted Hazelnuts and Watercress

This December, Vegan Life Magazine were invited to the Tesco’s event Vegmas – a Plant-based Christmas Feast.

The event was hosted by vegan chef and Tesco’s very own Director of Plant-Based Innovation and the Wicked Kitchen founder, Derek Sarno. 

The cooking duo BOSH! created this delicious dish King Oyster Mushroom ‘Scallops’ for the occasion so we thought we would share their recipe with you to try this Christmas.

Happy Vegmas!

Ingredients

For ‘scallops’:

  • 4 Tesco Finest King Oyster mushrooms
  • 1 tsp of salt
  • Juice of 2 lemons
  • ½ litre warm water
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • A splash of white wine

For creamed maple parsnips:

  • 3 parsnips
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

For garnish:

  • 50g hazelnuts, toasted
  • Hazelnut oil
  • Watercress

Tools:

  • Grater
  • Large saucepan
  • Frying pan with lid
  • Colander
  • Food processor

Method:

  1. Preheat oven to 180°C. Cut the caps off the mushrooms and cut the stems into 2cm thick slices. Cut the lemons in half and squeeze the juice into a mixing bowl, catching any pips in your other hand. Add the salt to the mixing bowl. Put the slices of mushroom in the mixing bowl, cover the mushrooms with warm water and leave the mushroom slices to soak for 2 hours.
  2. Peel the parsnips and chop them into 2cm chunks. Put the chunks of parsnips into a pan, cover with water, season well and put the pan on the stove over a high heat, bring to the boil and cook for 10 minutes until the vegetables are tender. Drain the vegetables and let them steam dry in a colander.
  3. Put the parsnips in the food processor, add the olive oil and seasoning and blitz to a smooth purée. Taste the purée, adjust the seasoning if needed and transfer to small saucepan.
  4. Spread the hazelnuts out over a baking sheet, put the sheet in the oven for 8-9 minutes to toast the nuts. Take the nuts out of the oven, roughly chop them and set to one side.
  5. Drain the Mushroom Scallops. Warm the olive oil in a frying pan, add a splash of white wine and fry the Scallops for 4 minutes on each side until golden in colour with a slight crisp around the sides. Turn the heat right down and leave the scallops to keep warm. Put the parsnip purée on the stove over a medium heat and warm it through, stirring constantly.
  6. Artfully flick a dessert spoon of parsnip purée over a plate. Place 4 ‘scallops’ across the purée. Sprinkle over some toasted hazelnuts. Drizzle over a little hazelnut oil. Sprinkle over a few sprigs of watercress and serve immediately.

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