Truffle-Infused King Oyster 'Scallops'...Truffle-Infused King Oyster 'Scallops' with Cauliflower Velvet

A masterclass in textures, featuring pan-seared king oyster mushroom medallions served over a silky cauliflower-truffle purée, topped with a vibrant pine nut gremolata.

Ingredients

Cooking Instructions

1. 01

   To create the Cauliflower Velvet, simmer the cauliflower florets in cashew milk over medium heat until completely tender, about 12 minutes.

2. 02

   Drain the cauliflower, reserving the liquid. Transfer florets to a high-speed blender with truffle oil and a splash of the poaching liquid. Blend until ultra-smooth and keep warm.

3. 03

   Slice the mushroom stems into 1-inch thick discs. Use a sharp paring knife to score a shallow crosshatch pattern into the flat surfaces of each disc.

4. 04

   Whisk the miso paste with a teaspoon of warm water to create a thin glaze. Lightly brush the glaze onto the mushroom discs.

5. 05

   Heat the vegan butter in a cast-iron skillet over medium-high heat. Once foaming, add the mushrooms and sear for 3-4 minutes per side until deeply golden and caramelized. Baste with the butter during the process.

6. 06

   Prepare the gremolata by tossing the chopped parsley, toasted pine nuts, and lemon zest together in a small bowl.

7. 07

   To plate, spoon a generous pool of cauliflower velvet onto the center of the plate. Arrange three 'scallops' on top, garnish with the gremolata and a sprinkle of Maldon salt.