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Tesco x BOSH!: King Oyster Mushroom Scallops with Maple Parsnips

Tesco x BOSH!: King Oyster Mushroom Scallops with Maple Parsnips
Tesco x BOSH!: King Oyster Mushroom Scallops with Maple Parsnips

These vegan scallops are revolutionary. We know that sounds like we’re over-selling them but trust us, we’re not. This is one of our fantastic recipes that we created for Tesco's Vegmas Supper Club, using their fab King Oyster Mushrooms. The texture is incredible and they taste amazing. A great, simple vegan starter that will knock your dinner party game outta the park.

A delicious choice for a plantbased starter or snack! Fancy!



For the mushrooms

  • 4 king oyster mushrooms
  • 1 tsp of salt
  • Juice of 2 lemons
  • ½ litre warm water
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • A splash of white wine

For the parsnips

  • 3 parsnips
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

To garnish

  • 50g hazelnuts, toasted
  • Hazelnut oil
  • Watercress


  • Microplane grater
  • Large saucepan
  • Frying pan with lid
  • Food processor
  • Colander
  • Small saucepan


  1. 1.

    Preheat oven to 180℃

  2. 2.

    Cut the caps off the mushrooms and cut the stems into 2cm thick slices. Cut the lemons in half and squeeze the juice into a mixing bowl, catching any pips in your other hand. Add the salt to the mixing bowl.

  3. 3.

    Put the slices of mushroom in the mixing bowl, cover the mushrooms with warm water and leave the mushroom slices to soak for 2 hours.

  4. 4.

    Peel the parsnips and chop them into 2cm chunks. Put the chunks of parsnips into a pan, cover with water, season well and put the pan on the stove over a high heat, bring to the boil and cook for 10 minutes until the vegetables are tender. Drain the vegetables and let them steam dry in a colander.

  5. 5.

    Put the parsnips in the food processor, add the olive oil and seasoning and blitz to a smooth puree. Taste the puree, adjust the seasoning if needed and transfer to small saucepan.

  6. 6.

    Spread the hazelnuts out over a baking sheet, put the sheet in the oven for 8-9 minutes to toast the nuts. Take the nuts out of the oven, roughly chop them and set to one side.

  7. 7.

    Drain the Mushroom Scallops. Warm the olive oil in a frying pan, add a splash of white wine and fry the Scallops for 4 minutes on each side until golden in colour with a slight crisp around the sides. Turn the heat right down and leave the scallops to keep warm.

  8. 8.

    Put the parsnip puree on the stove over a medium heat and warm it through, stirring constantly. Artfully flick a dessert spoon of parsnip puree over a plate. Place four scallops across the puree. Sprinkle over some toasted hazelnuts. Drizzle over a little hazelnut oil.

  9. 9.

    Sprinkle over a few sprigs of watercress and serve immediately.