Charred Maitake with Sunchoke...Charred Maitake with Sunchoke Velouté and Hazelnut-Truffle Crumble

An exquisite, multi-textured vegan dish featuring deeply charred maitake mushrooms nested in an ultra-silky sunchoke and cashew velouté, crowned with a fragrant toasted hazelnut and black truffle crumble.

Ingredients

Cooking Instructions

1. 01

   To make the velouté, melt the vegan butter in a medium saucepan over medium heat. Add the sliced shallots and smashed garlic, sautéing for 4 minutes until translucent but not browned.

2. 02

   Add the chopped sunchokes to the saucepan and cook for 5 minutes, stirring occasionally, allowing them to soften slightly.

3. 03

   Pour in the dry white wine to deglaze, scraping the bottom of the pan. Simmer until the wine has reduced by half. Add the soaked, drained cashews and the vegetable stock. Bring to a boil, then lower the heat and simmer uncovered for 20-25 minutes, or until the sunchokes are completely fork-tender.

4. 04

   While the velouté simmer, prepare the crumble. Finely chop the toasted hazelnuts and combine them in a small bowl with the toasted panko, black truffle oil, minced chives, and a pinch of sea salt. Mix well and set aside.

5. 05

   Transfer the sunchoke mixture to a high-powered blender. Blend on high for 2 full minutes until completely smooth, velvety, and emulsified. Stir in the fresh lemon juice, and season to taste with sea salt and white pepper. Pass through a fine-mesh chinois sieve for an ultra-refined texture, and keep warm.

6. 06

   For the mushrooms, heat the olive oil in a heavy cast-iron skillet over medium-high heat. Place the maitake halves flat-side down in the pan. Place a second heavy skillet on top of the mushrooms to press them, ensuring maximum contact with the hot surface. Sear for 4 minutes until a deep golden-brown, almost charred crust forms.

7. 07

   Remove the top skillet, flip the mushrooms, add the thyme sprigs to the pan basting the mushrooms with the hot oil, and sear the other side for an additional 3 minutes. Season with flaky sea salt.

8. 08

   To serve, ladle a generous pool of the warm sunchoke velouté into the center of four shallow bowls. Place a charred maitake mushroom in the center of each. Spoon the hazelnut-truffle crumble elegantly over the mushrooms, drizzle with herb oil, and serve immediately.