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

An earthy, multi-layered composition featuring pan-roasted maitake clusters basted in thyme-infused plant butter, set atop a velvet sunchoke purée with glossy fermented black garlic jus and vibrant herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch the lovage leaves in boiling salted water for 8 seconds, shock instantly in ice water, then squeeze out all excess moisture. Blend with grapeseed oil on high for 3 minutes until vivid green. Strain through a fine-mesh sieve lined with cheesecloth without pressing; reserve chilled.

2. 02

   Prepare the sunchoke silk: In a small saucepan over low heat, gently simmer the thinly sliced sunchokes in the oat milk and 30g vegan butter until fork-tender (approx. 20 minutes). Transfer to a high-speed blender and process until mirror-smooth. Season precisely with fine sea salt, pass through a fine sieve (chinois), and keep warm.

3. 03

   Prepare the black garlic reduction: In a small copper saucepan, deglaze the mashed black garlic with aged sherry vinegar over medium heat. Pour in the roasted mushroom-kombu stock. Reduce gently by two-thirds until glossy and syrupy, coat the back of a spoon, whisk in 20g cold vegan butter to mount the sauce, and season to taste.

4. 04

   Cook the maitake blossoms: Heat a heavy cast-iron skillet over medium-high heat with a neutral oil sheen. Place the maitake clusters cut-side down, weighting them lightly with a parchment-lined chef's press for 4 minutes to achieve deep, caramelized browning. Flip, add the remaining 30g vegan butter and thyme sprigs to the pan, and continuously baste for 4–5 minutes until tender and edges are crisp.

5. 05

   Plating: Spoon a generous pool of warm sunchoke silk onto the center of each warmed plate and create a slight well with the back of a spoon. Perch a charred maitake blossom delicately in the center. Spoon the glossy black garlic reduction around the perimeter. Drizzle split beads of lovage oil into the reduction, dot with pickled mustard seeds, and crown the mushroom with Maldon flaked salt.