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King Oyster Mushroom ‘Scallops’ with Pea & Spinach Puree


30 minutes

An elegant vegan starter using king oyster mushrooms which when sliced and fried resemble scallops, served on a fresh green puree and finished with pea shoots and dukkah.

7 Farmdrop products in this recipe


Here’s how you do it

  1. First make the puree. Peel and finely slice the shallot and garlic. Fry the shallot in olive oil until soft and then add the garlic, cook 1 minute more. Add the peas, spinach and vegetable stock and simmer until the peas are tender. Blend to a smooth puree. Keep warm in a small pan.
  2. Slice the mushroom stalks into rounds about 1cm thick. Score a cross hatch pattern on each side of the rounds with the tip of a sharp knife. Thinly slice the mushroom tops.
  3. Fry in olive oil until golden brown either side, sprinkle with salt.
  4. Spoon ¼ of the puree onto each plate. Dot with the cooked mushroom ‘scallops’ and the fried mushrooms tops.
  5. Scatter with lemon zest, dukkah, pea shoots and a drizzle of extra virgin olive oil then serve immediately.


  • 3 punnets King Oyster Mushrooms
  • Olive oil*
  • Salt*

Spinach & Pea Puree

  • 100g frozen peas
  • 50g baby spinach leaves
  • 80ml vegetable stock*
  • ½ small clove garlic*
  • ½ small shallot (about 20g)*

  • Pea shoots
  • 2 tsps hazelnut dukkah
  • Zest of 1 lemon
  • a drizzle of lemon olive oil

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe

Langridge Organic

Organic Baby Spinach

1 Bag (100g)



Langridge Organic

Organic Italian Interdonato Lemons

4 Lemons


Ravida Oils

Lemon Olive Oil (Single Estate)

1 Bottle (250ml)



Life 4d+

The Bristol Fungarium

Organic King Oyster Mushrooms

1 Punnet (min. 200g)



Bio Inside

Organic Frozen Peas

1 Bag (min. 300g)