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Mock scallops with chestnut cream

Difficulty: Medium
Horloges
Preparation time10 minutes
Preparation time
Cooking time60 minutes
Mock scallops with chestnut cream

Try this vegan scallops recipe with chestnut cream.

See the recipe

Ingredients

  • 200g of eryngii stems (or king oyster mushrooms)
  • 1kg of vacuum-packed chestnuts
  • 1.5L of plant-based milk of your choice
  • 30cl of plant-based cream of your choice
  • 2 tbsp olive oil
  • Salt and pepper
  • Thyme

Recipe

  1. Place the chestnuts in a saucepan with 1.2L of plant-based milk and 20cl of cream.
  2. Cook uncovered on low heat for 1 hour.
  3. Pour the mixture into a blender and add the remaining plant-based milk and cream. Blend until you achieve a smooth and creamy soup.
  4. Season with salt and pepper.
  5. Slice the eryngii stems into 3-4cm thick pieces crosswise.
  6. In a skillet, sauté the eryngii stems in olive oil with a bit of thyme until golden brown.
  7. To serve, pour the chestnut soup into a bowl and top with 4 pieces of eryngii.
  8. Enjoy your meal!
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Our products used in the recipe