plate with Scalloped Oyster Mushrooms with Miso-Pea Purée and Dandelion Green Salad against a tiled background. This dish is gluten-free and vegan.

Scalloped Oyster Mushroom with Pea Purée

Scalloped Oyster Mushrooms with Miso-Pea Purée and Dandelion Greens


  • 3 red shallots minced
  • 1-2 garlic cloves minced
  • 1 cup fresh green peas
  • 1/3 cup water
  • half a lemon's worth of zest
  • 2 tbsp. olive oil
  • 1 tbsp lemon juice
  • 2 tbsp. miso 
  • 1/3 cup cilantro
  • 1 tbsp. nutritional yeast
  • 1/3 cup walnuts 
  • 5-6 oyster mushrooms sliced into rounds and scored

***Optional Garnish: Dressed dandelion leaves and hazelnuts


  1. Pour some olive oil in a pan and add the shallots and garlic. Satay until tender 
  2. Add the peas and 1/3 cup of water and let simmer for 2-3 minutes 
  3. Set aside and let cool slightly
  4. Add the lemon zest, olive oil, lemon juice, miso, cilantro, nutritional yeast and walnuts to a blender. Once slightly cooled, add the pea and onion mixture as well
  5. Blend or pulse together until the desired consistency is reached and set aside
  6. Take the scored mushrooms and place them in a pan on medium heat with olive oil or butter. Season with salt and pepper
  7. Each side should cook for 5-7 minutes or until golden brown
  8. To plate, spread the pea mixture and place the cooked mushrooms on top. Finish with some crushed hazelnuts and dressed dandelion leaves
  9. Enjoy!