Miso-Glazed King Oyster Mushroom...Miso-Glazed King Oyster Mushroom Scallops with Cauliflower-Truffle Silk

A sophisticated plant-based interpretation of a seafood classic, featuring pan-seared king oyster mushroom medallions served atop a velvety cauliflower purée infused with truffle and brightened with a vibrant herb chlorophyll oil.

Ingredients

Cooking Instructions

1. 01

   To make the Herb Oil: Blanch the parsley in boiling water for 30 seconds, immediately shock in ice water, squeeze bone-dry, and blend with grapeseed oil until vibrant green. Strain through a coffee filter or fine-mesh sieve.

2. 02

   To make the Cauliflower Silk: In a small saucepan, sauté the minced shallot in a touch of oil until translucent. Add cauliflower florets and coconut milk. Simmer until the cauliflower is falling-apart tender (about 15 mins).

3. 03

   Transfer the cauliflower mixture to a high-speed blender. Add the truffle oil and a pinch of salt. Blend on high until the texture is completely smooth and silken. Keep warm.

4. 04

   Score the top and bottom of each mushroom 'scallop' in a cross-hatch pattern, being careful not to cut too deep.

5. 05

   Whisk together the miso and mirin to create a glaze. Set aside.

6. 06

   Heat a heavy-bottomed cast iron skillet over medium-high heat with a splash of oil. Sear the mushroom medallions until deeply golden brown on both sides (about 3-4 minutes per side).

7. 07

   Reduce heat to low, add the vegan butter and the miso-mirin mixture to the pan. Baste the mushrooms with the foaming glaze for 60 seconds until they are coated and glossy.

8. 08

   To plate: Spoon a generous circle of the Cauliflower Silk onto the center of a warm plate. Place three mushroom medallions on top. Drizzle the vibrant green herb oil around the purée and garnish with micro-herbs if desired.