Glazed King Oyster Medallions...Glazed King Oyster Medallions with Sunchoke Silk & Smoked Herb Emulsion

A refined exploration of forest terroir featuring scored king oyster medallions basted in cultured vegan butter and black garlic reduction, resting on a velvet sunchoke puree with smoked rosemary oil and crushed hazelnut crunch.

Ingredients

Cooking Instructions

1. 01

   Infuse the smoked herb oil: Heat the grapeseed oil and rosemary sprigs in a small saucepan over low heat to 70°C (158°F) for 15 minutes. Strain through cheesecloth, whisk in a drop of liquid smoke if desired, and set aside.

2. 02

   Prepare the sunchoke silk: In a medium pan, sweat the sliced sunchokes in 1 tbsp vegan butter until translucent. Add oat milk and a pinch of salt. Simmer covered on low heat for 20 minutes until fork-tender. Transfer to a high-speed blender and blend on high until completely silky and glossy. Adjust seasoning and keep warm.

3. 03

   Make the black garlic lacquer: Whisk together the pureed black garlic, aged tamari, mirin, and 1 tbsp water in a small skillet over low heat until reduced to a glossy, brushable glaze.

4. 04

   Sear the mushroom medallions: Heat 2 tbsp vegan butter and 1 tbsp oil in a heavy cast-iron pan over medium-high heat. Place scored mushroom medallions scored-side down. Sear undisturbed for 4 minutes until deeply golden-brown and caramelized. Flip and baste with pan juices for an additional 3 minutes until tender throughout.

5. 05

   Glaze the mushrooms: Brush the top and sides of the hot mushroom medallions generously with the warm black garlic lacquer during the final 30 seconds of cooking to caramelize lightly.

6. 06

   Plate the dish: Spoon a generous pool of warm sunchoke silk onto warmed ceramic plates. Arrange two to three glazed mushroom medallions atop the puree. Scatter crushed toasted hazelnuts around the base, drizzle split drops of smoked rosemary oil into the puree, finish with fleur de sel and delicate wood sorrel leaves.