Mock scallops with chestnut cream

Name: Mock scallops with chestnut cream
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: - 200g of eryngii stems; - 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

Main

Difficulty: Medium

Preparation time10 minutes

Cooking time60 minutes

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

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