Glazed King Oyster Mushroom...Glazed King Oyster Mushroom 'Scallops' with Cauliflower-Truffle Silk and Crispy Sunchoke Chips

Pan-seared king oyster mushroom medallions caramelized in a dashi-mirin reduction, served over a velvet cauliflower purée infused with black winter truffle and garnished with crispy Jerusalem artichokes.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, simmer the cauliflower florets in cashew milk and a pinch of salt until fork-tender (approx. 12 minutes). Transfer to a high-speed blender with truffle oil and blend until completely smooth and velvety. Pass through a fine-mesh chinois and keep warm.

2. 02

   Heat 1 tbsp of grapeseed oil in a small pan to 170°C (340°F). Fry the shaved sunchoke slices for 1–2 minutes until golden and crisp. Drain on paper towels and season lightly with salt.

3. 03

   In a heavy stainless steel skillet over medium-high heat, add the remaining grapeseed oil. Place mushroom medallions scored-side down and sear undisturbed for 4 minutes until deeply golden brown and caramelized.

4. 04

   Flip the mushrooms, reduce heat to medium, and add kombu dashi, mirin, tamari, and vegan butter to the pan. Baste the mushrooms continuously with the emulsified reduction for 3–4 minutes until glazed and tender.

5. 05

   To plate: Spoon a generous swoosh of the cauliflower-truffle silk onto each warmed plate. Arrange three mushroom 'scallops' on top. Drizzle remaining pan glaze around the plate, garnish with crispy sunchoke chips, shaved fresh truffle, micro shiso, and a sprinkle of Maldon sea salt.