Glazed King Oyster Medallions...Glazed King Oyster Medallions with Smoked Sunchoke Silk and Truffle-Kombu Dashi

An exquisite study of umami and earth: tender, cross-hatched king oyster mushroom caps pan-roasted and lacquered in a white soy glaze, served over velvety smoked sunchoke purée and finished with an aromatic black truffle-infused kombu dashi.

Ingredients

Cooking Instructions

1. 01

   Prepare the Truffle-Kombu Dashi: Gently warm 500ml filtered water with the kombu and dried shiitake mushrooms to 60°C (140°F). Hold at this temperature for 30 minutes. Strain through a fine-mesh chinois, discard the solids, and stir in truffle trimmings and a splash of shiro shoyu. Keep warm.

2. 02

   Prepare the Sunchoke Silk: In a heavy saucepan, melt 15g vegan butter over low heat. Add the sliced sunchokes and a pinch of salt. Sweat gently without color for 10 minutes. Add the oat milk, bring to a bare simmer, and cook until sunchokes are knife-tender. Transfer to a high-speed blender, add smoked olive oil, and purée until completely silky and lustrous. Pass through a tamis and season to taste.

3. 03

   Score the Mushroom Medallions: Using a paring knife, score a diamond cross-hatch pattern 2mm deep across the top faces of each king oyster mushroom medallion.

4. 04

   Sear and Glaze: Heat a cast-iron skillet over medium-high heat with 15g vegan butter and a splash of neutral oil. Place the medallions scored-side down. Sear undisturbed for 3-4 minutes until golden-amber and crisp. Flip, add the remaining 15g vegan butter, shiro shoyu, and mirin. Baste the mushrooms continuously as the glaze caramelizes and coats the surface like a lacquer (about 2 minutes).

5. 05

   Plating: Spoon a precise swoosh or circular pool of the smoked sunchoke silk into the center of warm shallow artisan bowls. Nest two glazed mushroom medallions offset atop the purée.

6. 06

   Finishing: Delicately ladle the clear, warm truffle-kombu dashi around the perimeter of the purée. Drizzle drops of emerald chive oil into the dashi. Shave thin ribbons of fresh black truffle over the mushrooms, finish with wood sorrel leaves and a sprinkle of fleur de sel.