Braised King Oyster 'Marrow'...Braised King Oyster 'Marrow' with Smoked Sunchoke Silk and Pine Needle Dashi

An avant-garde vegan composition featuring caramelized king oyster mushroom cylinders braised in mushroom jus, served over an applewood-smoked sunchoke velvet, finished with an aromatic toasted pine needle and kombu dashi, and drizzled with emerald lovage oil.

Ingredients

Cooking Instructions

1. 01

   To make the Lovage Oil: Blanch lovage leaves in salted boiling water for 10 seconds, immediately shock in an ice bath, and squeeze dry thoroughly. Blend with grapeseed oil on high speed at 60°C for 5 minutes, then strain through a fine cheesecloth-lined chinois without pressing. Set aside.

2. 02

   To make the Pine Dashi: In a saucepan, steep dried kombu and dried shiitake in 500ml of filtered water at 65°C for 30 minutes. Remove kombu, add the bruised pine needles, and bring to a gentle simmer for 10 minutes. Strain through an ultra-fine sieve, season with 1 tbsp tamari and mirin, and keep warm.

3. 03

   To make the Smoked Sunchoke Silk: Steam sliced sunchokes until completely tender (approx. 15 minutes). Transfer to a smoking chamber or smoking gun cloche with applewood smoke for 4 minutes. Puree hot sunchokes with cashew cream, white miso, and a pinch of salt in a high-speed blender until glossy and silky.

4. 04

   To cook the Mushroom 'Marrow': Heat vegan butter in a heavy copper skillet over medium-high heat. Place mushroom cylinders cut-side down and sear until deeply caramelized and golden (approx. 4 minutes per side). Deglaze with 1 tbsp tamari and 60ml of the Pine Dashi; baste constantly until a glossy glaze adheres to the mushrooms and they become tender yet springy.

5. 05

   To Assemble: Swoosh a generous spoonful of warm smoked sunchoke silk in the center of shallow heated earthenware bowls. Arrange the glazed mushroom 'marrow' cylinders upright atop the puree. Tableside, pour the crystal-clear pine dashi around the base, split the broth with droplets of vibrant green lovage oil, and garnish the mushroom crowns with wood sorrel and fleur de sel.