Mushroom Scallops with Roasted Pumpkin Puree and Apple Quinoa
Ingredients
- 3 King Oyster Mushrooms
- 2 Tbsp vegan butter
- 3 Cloves garlic
- Olive oil
Roasted pumpkin puree
- 1 small pumpkin
- 1 Tbsp Butter
- Olive oil
- Salt and pepper
- 1 Tbsp Garam Masala
Quinoa
- 2 Cups quinoa
- 1 Apple
- 1 Bunch parsley
- 1 Tbsp Olive Oil
- Juice of 1 Lemon
- Sea salt
- Pepper
Preparation
Chop the pumpkin and place it in a roasting tin, then drizzle with olive oil, salt, and pepper, and roast at 190°C for 20 to 25 minutes until softened.
Boil water and add the quinoa, then cook until softened.
After the quinoa is cooked, chop the apple and mix it with the quinoa, lemon juice, olive oil, salt, and pepper.
Once the pumpkin is roasted, blend it with butter, garam masala, salt, and pepper until smooth, adding plant-based milk if needed for a smoother texture.
Chop the king oyster mushrooms, score them in a crisscross pattern, and pan-fry in butter until golden brown on each side.
Assemble the dish by plating the mushroom scallops, pumpkin puree, and apple quinoa, then serve.
