Charred Maitake Blossom with...Charred Maitake Blossom with Sunchoke Silk and Black Garlic Glaze

A sophisticated exploration of forest umami featuring crisp, pan-roasted maitake clusters set over a velvety sunchoke purée, dressed with a reduced black garlic-kombu essence and pickled mustard seeds.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Silk: In a heavy saucepan, combine sliced sunchokes, oat milk, and a pinch of salt. Simmer gently over medium-low heat until completely tender, about 18-20 minutes. Transfer the mixture to a high-speed blender with 30g of vegan butter; blend on high until hyper-smooth and glossy. Pass through a fine chinois, season to taste, and keep warm.

2. 02

   Crisp the Peels: Heat 15ml grapeseed oil in a small skillet over medium heat. Fry the reserved clean sunchoke peel strips until golden and blistered, about 2-3 minutes. Drain on paper towels and season immediately with fine sea salt.

3. 03

   Reduce the Black Garlic Glaze: In a small copper reduction pan, combine the kombu-shiitake dashi, black garlic paste, tamari, and mirin. Whisk thoroughly to dissolve the black garlic. Simmer over medium-high heat until reduced to a dark, glossy, lacquer-like consistency that coats the back of a spoon (about 8-10 minutes). Keep warm.

4. 04

   Roast the Maitake: Preheat an oven to 200°C (400°F). Heat remaining grapeseed oil in an oven-safe cast-iron skillet over medium-high heat. Place maitake clusters cut-side down. Place a parchment round and a second heavy skillet on top to gently press for 3 minutes until deep golden-brown crust forms. Flip clusters, add thyme sprigs and remaining 30g vegan butter, and baste continuously for 1 minute. Transfer pan to the oven for 6 minutes to finish roasting through.

5. 05

   Plate and Compose: Brush the top of each roasted maitake generously with warm black garlic glaze. Spoon a pool of warm Sunchoke Silk into the center of four shallow warmed ceramic bowls, creating a gentle well with the back of the spoon. Perch a glazed maitake cluster directly onto the purée.

6. 06

   Garnish: Spoon additional reduction around the base of the purée. Accent the plate with drained pickled mustard seeds, crispy sunchoke skins, fresh wood sorrel leaves, and a final delicate flourish of Maldon sea salt.