Serves 4

Mushroom Scallops with Apple and Parsnip Mash and Toasted Hazelnuts 1


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

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.

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