200g pack Wicked Kitchen king oyster mushrooms, sliced widthways into scallop-sized pieces
½ lemon, juiced
1 rosemary sprig, leaves finely chopped
2 tsp drizzle with balsamic
20g hazelnuts, toasted and roughly chopped
In a large, heavy-based frying pan, heat the oil over medium heat until it is hot. Place the mushrooms in a single layer with care. Cook for 5 minutes to brown the edges, then flip and cook for a few minutes more until golden. Season with salt and pepper. Toss in the lemon and rosemary, making sure everything is well coated.
Top the watercress with the ‘scallops' and divide between two dishes. Garnish with roasted hazelnuts and balsamic drizzle.