Charred Maitake Steak with...Charred Maitake Steak with Smoked Sunchoke Purée and Blackberry-Black Garlic Jus

An elevated celebration of forest floor flavors featuring compressed, pan-roasted maitake clusters glazed in black garlic shoyu, set over a velvet smoked sunchoke purée and finished with tart blackberry jus and pine needle oil.

Ingredients

Cooking Instructions

1. 01

   Blanch pine needles (or rosemary) in boiling water for 10 seconds, shock in ice water, then blend with grapeseed oil on high for 3 minutes. Strain through a coffee filter to yield a vibrant, emerald pine oil.

2. 02

   Reserve one sunchoke and shave thinly on a mandoline; fry in neutral oil at 160°C (320°F) until golden and crisp. Drain on paper towels and season with fine sea salt.

3. 03

   Sauté remaining sunchokes in 20g vegan butter until fragrant. Transfer to a stovetop smoker with applewood chips for 6 minutes. Return to the pan, add oat milk, simmer until tender, and blend in a high-speed blender until mirror-smooth. Season to taste.

4. 04

   For the jus, simmer blackberries, black garlic purée, tamari, and balsamic vinegar over medium heat until broken down. Pass through a fine chinois, pressing gently, then reduce to a glossy, coating consistency.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat with grapeseed oil. Place maitake clusters in the pan and press firmly with another heavy pan to compress. Sear for 4 minutes until deeply caramelized.

6. 06

   Flip mushrooms, add remaining 40g vegan butter, and baste continuously for 3 minutes until tender and crispy at the edges. Brush generously with the black garlic jus in the last minute.

7. 07

   To plate: Swoosh the warm smoked sunchoke purée across warmed slate or ceramic plates. Anchor the glazed maitake steak on top. Drizzle the reduction and drops of pine oil around the plate. Garnish with crisp sunchoke chips and wood sorrel.