Mushroom “Scallops” + Parsley Pesto

Stunning starter before a light meal



Ingredients

  • 1 lb/500g king oyster mushrooms (Trumpet) - choose ones with fat stems

  • Olive oil

  • Flaky sea salt

  • 1 handful of toasted hazelnuts, roughly chopped, for garnish

  • 1 batch Parsley-Spinach Pesto (recipe follows)

  • A few leaves of parsley, for garnish



Instructions

  • Remove any dirt from mushrooms with your hands, or small soft brush. (do not use water!)

  • Slice the stems into enough rounds so that each person has 5 or 6. Keep caps for another dish

  • Heat about 1 tablespoon of olive oil in a large skillet over med heat

  • When hot, add the sliced mushroom stems, a sprinkle of flaky salt, and cook on one side until golden, about 5-7 min. Then flip and cook on the other side until golden. Work in batches or use separate skillets – if you crowd the mushrooms they will steam each other and get soggy

  • Place the pesto in the microwave on low for a minute or two - until just warm, not hot

  • To serve, spread about ¼ cup of the warm pesto on a plate

  • Place 5 or 6 mushroom stems in the pesto, then top with toasted hazelnuts and a few grinds of black pepper

  • Garnish with parsley and serve



Parsley-Spinach Pesto



Ingredients

  • 1 cup hazelnuts

  • 1 large clove garlic

  • 2 cups flat-leaf parsley, lightly packed (tender stems only)

  • 2 cups baby spinach, lightly packed

  • Zest of 1 organic lemon

  • 1/3 cup freshly squeezed lemon juice (about 2 lemons)

  • 1/4 cup olive oil

  • 1/3 cup nutritional yeast

  • 1/2 tsp sea salt

  • 1/2 cup water, more if needed



Instructions

  • Preheat oven to 350º

  • Toast hazelnuts in oven for 12-15 min or until fragrant and lightly toasted

  • Remove, set aside and once cool, remove skins by rubbing the hazelnuts together in your hands. (I try to find shelled hazelnuts which makes this a lot easier)

  • Place all ingredients in a food processor (except water) and pulse for 30 seconds

  • Add the water and pulse again until it’s thick, but spreadable



Notes

  • Serves 4

  • Pesto makes about 2¼ cups