Glazed King Oyster &...Glazed King Oyster & Celeriac Pressé with Charred Allium Dashi

An exquisite study in plant-based umami featuring slow-compressed king oyster mushroom and salt-roasted celeriac, served with a velvety hazelnut emulsion and an aromatic roasted kombu-shallot dashi.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 160°C (320°F). Line an 8x4-inch terrine mold with parchment paper, leaving generous overhang on both sides.

2. 02

   Toss the thinly shaved celeriac and sliced king oyster mushrooms separately with 1 tablespoon of grapeseed oil and a pinch of fine salt.

3. 03

   Layer alternating ribbons of celeriac and king oyster mushroom tightly into the prepared mold, ensuring uniform thickness. Fold the excess parchment over the top, place an identical loaf pan directly over the vegetables, and weigh down with pie weights or a clean brick.

4. 04

   Bake the weighted pressé for 50 minutes until tender through the core. Remove from the oven, keep the weight on, and chill completely for at least 2 hours (or overnight) to set.

5. 05

   Prepare the dashi reduction: In a small saucepan, combine mineral water, dried kombu, and dried shiitake. Heat gently to 65°C (150°F) and hold for 20 minutes; do not boil. Strain, discarding solids.

6. 06

   Return the infused broth to the pan with the charred shallots, black garlic, tamari, and mirin. Simmer over medium-low heat until reduced to approximately 100ml, creating a glossy, deep-amber jus. Strain through a fine-mesh chinois and keep warm.

7. 07

   Prepare the hazelnut emulsion: Drain the soaked hazelnuts and transfer to a high-speed blender with 60ml fresh warm water, the hazelnut oil, and a pinch of salt. Blend on high for 2 minutes until satiny and completely emulsified. Pass through a fine sieve.

8. 08

   Unmold the chilled pressé and trim the edges to form four sharp, immaculate rectangular portions (approx. 3x8cm each).

9. 09

   Heat the remaining 2 tablespoons of grapeseed oil in a heavy stainless steel skillet over medium-high heat. Sear the portions on their layered faces for 2 minutes per side until deeply caramelized and golden.

10. 10

    To serve, pipe a precise arc of hazelnut emulsion onto the base of each warm shallow bowl. Place a seared pressé adjacent to the cream, spoon over the warm charred allium dashi tableside, and crown each portion with delicate wood sorrel leaves and crushed Maldon salt.