Charred Maitake Steaks with...Charred Maitake Steaks with Sunchoke Velouté and Hazelnut Gremolata

A sophisticated exploration of forest floor flavors, featuring pan-seared Maitake mushrooms served over a silky Jerusalem artichoke purée, finished with a bright citrus-herb hazelnut crunch.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, simmer the diced Jerusalem artichokes in salted water until completely tender, about 15-20 minutes. Drain well.

2. 02

   Transfer the artichokes to a high-speed blender. Add the oat cream, 30g of vegan butter, and miso paste. Blend until perfectly smooth and velvet-like. Season with salt and keep warm.

3. 03

   Prepare the gremolata by combining the chopped toasted hazelnuts, minced parsley, lemon zest, and a touch of olive oil in a small bowl. Set aside.

4. 04

   Place a heavy cast-iron skillet over medium-high heat with the olive oil. Press the Maitake heads flat into the pan using another heavy skillet on top to create a 'steak' effect. Sear for 4 minutes until deeply browned and crisp.

5. 05

   Flip the mushrooms. Add the remaining 30g of vegan butter, smashed garlic, and thyme to the pan. Baste the mushrooms with the foaming butter for another 3-4 minutes until tender but crisp on the edges.

6. 06

   To serve, spoon a generous circle of the sunchoke velouté onto the center of each plate. Place the Maitake steak directly on top.

7. 07

   Garnish with the hazelnut gremolata and a final sprinkle of Maldon sea salt. Serve immediately.