Mushroom 'Scallops' Recipe
- Serves 2
- 10 mins to prepare and 10 mins to cook
- 132 calories / serving
Ingredients
- 1 tbsp olive oil
- 200g pack Wicked Kitchen king oyster mushrooms, sliced widthways into scallop-sized pieces
- ½ lemon, juiced
- 1 rosemary sprig, leaves finely chopped
- 30g watercress
- 2 tsp drizzle with balsamic
- 20g hazelnuts, toasted and roughly chopped
Directions
- 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.