Mushroom ‘Scallops’ with Pesto and Lentils

Today I’m bringing you a vegan recipe for the holidays: mushroom ‘scallops’ with pesto and lentils, a recipe from my new cookbook ‘Goed Eten’. 

Have you ever tried king oyster mushrooms? These mushrooms have a firm texture, which works very well as a meat substitute. Cut into round slices and fried until golden brown, they look just like scallops. Serve them as an appetizer with some melted garlic butter or turn them into a full-on vegan meal with lentils and pesto. A great recipe for the holidays that will surprise even meat eaters.

Don't feel like making pesto yourself or don't have the time? You can also use a jar of pesto from the store and mix it with some flat-leaf parsley for a quick version.

I'm very curious to hear what you think & how your guests like the dish ;-) so be sure to let me know by leaving a message in the comments.

For now, I wish you a wonderful Christmas season and a very happy New Year!

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Love,

PS 2: Looking for a delicious dessert for your party menu? Here's some inspiration.

If you want to serve up a stunning cake, try this Vegan Chocolate Mousse Cake with Hazelnut Brownie Crust and Berries.

If you want to keep it a little simpler, you can go for these Nutella Brownies.

To finish with a light fruity dessert, try this Vegan Raspberry Mousse. So refreshing!

Or go for these Baked Nectarine with Pecan-Cashew Crumble, so good with a scoop of ice cream or a dollop of whipped cream. You can replace the nectarine peaches with plums, apricots, apple, pear... whatever is in season where you live.

Enjoy!

Mushroom ‘scallops’ with pesto and lentils, a recipe from my new cookbook Goed Eten.

DIRECTIONS:

1. Cut the stems of the king oyster mushrooms widthwise into thick slices of 2 to 3 centimeters. You can also cut up the rest of the mushroom and fry it along with the slices.
2. Heat a generous dash of olive oil (or butter if not vegan) in a large, wide pan. Fry the slices for about ten minutes on medium heat until golden brown and al dente. Turn them occasionally so that they brown on both sides.
3. Season with salt and pepper just before serving. Do not add the salt earlier, otherwise the mushrooms will become rubbery.
4. For the pesto, chop the cashews or pumpkin seeds coarsely in a food processor or chopper. Add the parsley leaves and baby spinach and grind them finely. Then mix in the olive oil, the juice of half a lemon, and some water (as much as needed to get a smooth pesto). Season with salt and pepper. I used a large, half teaspoon of sea salt. You can also add some grated garlic and Parmesan cheese for extra flavor if the pesto doesn't need to be vegan.
5. Drain the lentils in a colander and rinse well. Serve them on a bed of parsley pesto. Finish with the mushroom scallops and, if desired, some roasted cashews, crushed pink peppercorns, and baby spinach.

JULIE’S TIPS & TRICKS:

• No time to make your own pesto? You can also serve this dish with your favorite store-bought pesto or tapenade.
• Cooked lentils are available at any supermarket or health food store, as well as online. You can use green or brown lentils for this recipe. Not a fan? You can also replace the lentils with other legumes, such as red beans, chickpeas, or (frozen) sweet peas.
• King oyster mushrooms are only in season for a short time. You can find them at your local organic farmer and around the holidays in the supermarket. Chances are you'll find them at Albert H throughout the fall and winter in Belgium and the Netherlands.
• Have you ever tried king oyster mushrooms before? They are super delicious with pumpkin too!

I am very curious to hear what you think of this dish and how your guests like it, so be sure to let me know by leaving a message in the comments.