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Recipe: King Oyster Mushroom Scallops

King Oyster Scallops with pea & 'bacon' fricassee, celeriac puree and parsley emulsion. Garnished with pea shoots.

I love cooking food that challenges me, and that often comes in the form of challenging myself to cook something that is vegetarian or vegan. This is a vegetarian dish that could easily be adapted to vegan by using aquafaba (the liquid from chickpeas) instead of egg yolk in the parsley emulsion.

RECIPE (Serves 4)


For the king oyster mushroom scallops:

- 4x king oyster mushroom stalks

- 2 tbsp olive oil

For the celeriac puree:

- 1 medium sized celeriac

- 2 tbsp olive oil

For the vegan bacon fricassee:

- 200g frozen peas

- 4x king oyster mushroom heads

- ½ pack Finnebrogue Naked ‘without the oink’ plant-based bacon

- 1 tbsp olive oil

For the parsley emulsion (skip this step if you want the dish to be completely vegan):

- 1 bunch parsley

- 250ml groundnut oil

- 2 egg yolks

- 1 tsp white wine vinegar

To garnish:

- Pea shoots


- Preheat oven to 180ºC.

- Bring some water to the boil in a pan and place the parsley into the water for no longer than 20 seconds. Remove and place into a bowl of iced water to stop the cooking process. Remove from water and squeeze as much liquid out of the parsley as possible.

- Place the parsley in a blender with the groundnut oil and blitz for a few minutes until combined.

- Place a sieve lined with a muslin cloth over a bowl/jug (or alternatively use a coffee filter) and pour in the parsley oil and leave to drip through.

- Peel the celeriac and cut into chunks. Season and toss with 1 tbsp olive oil and place in oven until soft.

- Once the oil has dripped through, whisk together the egg yolk and white wine vinegar in a large bowl and then very gradually begin adding the parsley oil, one drip at a time. Once you are beginning to reach mayonnaise texture, you can add the oil faster. Keep to one side.

- Take the celeriac out of the oven and blend. If it is too dry to blend, add the remaining 1 tbsp of olive oil. Push through a fine sieve then season and keep warm in a pan.

- Boil the peas in a pan for a couple of minutes then strain the water and keep to one side.

- Cut the king oyster mushroom stalks into scallop sized pieces. Keep any trimmings and the heads for the fricassee. Score a criss-cross pattern into both flat sides of the ‘scallops’. Add to a medium hot frying pan with the olive oil, turning once golden brown.

- Cut the mushroom heads and bacon into small pieces and add to a hot pan with the olive oil. When almost cooked, add the peas.

- To plate, place the celeriac puree onto a plate and spread with the back of a spoon or an offset spatula. Place scallops on top and add fricassee and emulsion around the sides of the scallops. Garnish with pea shoots.

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