Mushroom Scallops with Apple and Parsnip Mash and Toasted Hazelnuts

Serves: 4

You will need

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.

Recipe courtesy of Alpro / BOSH!

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