vegan King Oyster mushroom scallops on a pea pureé

Perfect for a posh-o dinner party starter.

Serves 2

This is such a simple recipe to impress your friends with, it’s perfect as a starter for a dinner party. King oyster mushrooms have very little flavour raw, but they explode in umami flavour when cooked and they look amazing when cleverly cut in to a scallop shape.

You can grab king oyster mushrooms at most deli’s or Chinese supermarkets. If you’re really struggling then ask your local shop if they can get any in for you – no harm in asking.


2 King Oyster mushrooms

1 cup of frozen or fresh peas

2 sprigs thyme

1 clove of garlic, diced

1/4 tsp of garlic powder

4 tbsp fish seasoning*

1 tbsp olive oil

Sliced cucumber, to garnish

Salt and pepper, to taste

Getting it made and in your mouth

  1. Cut the King Oyster stems into scallop-like shapes, roughly 1-2 inch thick, you should get a least 4 scallops.
  2. Now cut a cross hatch into each scallop on the top and bottom, ensuring not to go to deep and cut all the way through.
  3. Soak the mushrooms in a container with enough warm water and fish seasoning to cover for at least 1 hour, but over night for best results.
  4. Once your mushrooms are ready, boil the peas in a pan for 3-4 mins, drain and cool under cold water.
  5. Add the peas to a blender along with the garlic powder and a tablespoon of water and blend. If the mixture is too thick, keep adding water until the desired texture is reached. You are aiming for a smooth silky pureé. Set aside.
  6. Now grab your mushrooms and pat them dry to remove any excess water. Drizzle the pan with the oil and set over medium-high heat.
  7. Add the thyme and garlic, then fry each side of your scallops for 3-4 mins, until crispy and golden. Remove from the pan and pat dry on some kitchen towel to remove any excess oil.
  8. Divide the pea pureé between the 2 plates and add the scallops on top. Garnish with slices of cucumber and add salt and pepper to your liking.

* Fish seasoning is just a combination of herbs and spices, make sure to read the back of the one you choose to make sure it contains no animal products.

Try these and leave a comment so we know what you think. And don’t forget to take a picture of your dish and use the hashtag #pigoutzine.

Follow Callum on Instagram to see more of his amazing food creations.

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