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Miso-Glazed King Oyster 'Scallops'...Miso-Glazed King Oyster 'Scallops' with Truffled Cauliflower Silk

Name: Miso-Glazed King Oyster 'Scallops' with Truffled Cauliflower Silk
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Ingredients: 3 large King Oyster mushrooms, stalks cut into 1-inch thick cylinders; 300g cauliflower florets, roughly chopped; 250ml high-quality vegetable stock; 1 tbsp white miso paste; 1 tsp grade A maple syrup; 1 tsp white truffle oil; 2 tbsp cultured vegan butter; 50g shimeji mushrooms for garnishing; 2 tbsp apple cider vinegar; 2 cloves garlic, crushed; 3 sprigs fresh thyme; Small handful of micro-coriander or pea shoots

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Cuisine

Modern Vegan

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Servings

⏱

Prep Time

30 mins

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Cook Time

40 mins

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Difficulty

Hard

An avant-garde vegan composition featuring pan-seared King Oyster mushroom medallions, umami-rich miso glaze, and a velvety truffled cauliflower purée, finished with pickled shimeji and herb oil.

Modern VeganHard

Ingredients

•3 large King Oyster mushrooms, stalks cut into 1-inch thick cylinders

•300g cauliflower florets, roughly chopped

•250ml high-quality vegetable stock

•1 tbsp white miso paste

•1 tsp grade A maple syrup

•1 tsp white truffle oil

•2 tbsp cultured vegan butter

•50g shimeji mushrooms for garnishing

•2 tbsp apple cider vinegar

•2 cloves garlic, crushed

•3 sprigs fresh thyme

•Small handful of micro-coriander or pea shoots

Cooking Instructions

01
Score the flat ends of the mushroom 'scallops' in a crosshatch pattern. Set aside.
02
In a small saucepan, simmer the cauliflower in vegetable stock until completely tender. Drain most of the liquid, then blend with truffle oil and a pinch of salt until perfectly smooth and silken. Keep warm.
03
Quick-pickle the shimeji mushrooms by tossing them in apple cider vinegar and a pinch of sugar; let sit for 15 minutes.
04
Whisk together the white miso, maple syrup, and a splash of water to create a smooth glaze.
05
Heat a heavy-bottomed cast iron skillet over medium-high heat. Add vegan butter, garlic, and thyme. Once the butter foams, place mushroom medallions scored-side down.
06
Sear the mushrooms for 3-4 minutes per side until golden brown and tender. In the last minute, brush the miso glaze over the mushrooms to caramelize slightly.
07
To plate: Spoon a generous circle of cauliflower silk onto the center of the plate. Arrange three 'scallops' on top. Garnish with pickled shimeji, micro-herbs, and a few drops of the remaining glaze.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023