Glazed King Oyster Medallions...Glazed King Oyster Medallions with Parsnip-Tonka Silk and Pine-Infused Truffle Jus

An exquisite study in woodland aromatics, featuring scored king oyster mushrooms seared to golden perfection, rested on an unctuous parsnip purée accented with tonka bean, and finished with a split black truffle jus and bright culinary pine oil.

Ingredients

Cooking Instructions

1. 01

   To make the pine oil, blanch the pine needles in boiling water for 15 seconds, shock immediately in ice water, then pat completely dry. Blend with grapeseed oil at 60°C in a high-speed blender for 5 minutes. Pass through a coffee filter set over a fine-mesh sieve; transfer to a dropper bottle and set aside.

2. 02

   Prepare the mushroom reduction: In a saucepan over medium heat, caramelize the shallots and crushed garlic in 10g of vegan butter until deep amber. Add the mushroom caps and dried porcini, stirring for 2 minutes. Deglaze with the fortified wine, reducing until nearly dry.

3. 03

   Pour the roasted vegetable stock into the mushroom reduction. Simmer gently for 25 minutes until reduced to a glossy demi-glace consistency (about 80ml). Strain through a fine chinois, pressing solids gently to extract flavor. Stir in the minced black truffle and whisk in 20g of cold vegan butter off the heat to mount. Season with sea salt and keep warm.

4. 04

   For the parsnip silk, combine chopped parsnips, oat milk, and a pinch of salt in a lidded pot over low heat. Simmer for 15 minutes until parsnips are completely tender. Transfer to a high-speed blender with 15g vegan butter and grated tonka bean. Blend until ultra-smooth and glossy. Pass through a tamis or fine sieve; taste and adjust seasoning.

5. 05

   Score both flat sides of each king oyster medallion with a tight diamond pattern, roughly 2mm deep. Season lightly with fine salt.

6. 06

   Heat a heavy cast-iron skillet over medium-high heat with a slick of grapeseed oil. Sear the medallions undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip, add the remaining 15g of vegan butter and thyme sprigs to the pan, and continuously baste the medallions for another 3 minutes until tender throughout.

7. 07

   To plate: Spoon a generous pool of parsnip-tonka silk into the center of warm shallow bowls. Rest two seared mushroom medallions diagonally on the silk. Sauce generously with the warm black truffle jus around the edges, then split the sauce with drops of vibrant green pine oil. Finish each medallion with Maldon salt and garnish with wood sorrel leaves.