Glazed King Oyster 'Scallops'...Glazed King Oyster 'Scallops' with Smoked Sunchoke Silk

An elegant plant-based masterpiece featuring pan-seared king oyster mushroom medallions glazed in a rich umami reduction, served over a velvety, smoked sunchoke purée, and finished with vibrant chive oil and pickled mustard seeds.

Ingredients

Cooking Instructions

1. 01

   To make the chive oil: Blanch the chives in boiling water for 10 seconds, then immediately shock in ice water. Drain and squeeze out every drop of excess moisture. Blend the chives with grapeseed oil on high speed for 3 minutes until completely smooth and bright green. Strain through a coffee filter or fine cheesecloth and set aside.

2. 02

   To make the sunchoke silk: In a medium saucepan, combine chopped sunchokes, almond milk, and a pinch of salt. Bring to a simmer over medium heat and cook until the sunchokes are completely fork-tender, about 15-20 minutes. Drain, reserving the cooking liquid.

3. 03

   Transfer the hot sunchokes to a high-speed blender. Add 2 tablespoons of vegan butter, smoked sea salt, and a splash of the reserved cooking liquid. Blend on high until completely smooth, velvety, and silk-like. Adjust seasoning and keep warm.

4. 04

   For the mushroom 'scallops': Score a shallow crosshatch pattern on both flat cut sides of each mushroom round. Season lightly with salt.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat and add the remaining 3 tablespoons of vegan butter. Once foaming, place the mushroom rounds in the skillet. Sear undisturbed for 3-4 minutes until a deep, golden-brown crust forms. Flip and repeat on the other side.

6. 06

   Reduce heat to medium. Add smashed garlic and thyme sprigs to the pan. Tilt the skillet and continuously spoon the melted butter over the mushrooms for 2 minutes. Pour in the vegetable demi-glace and tamari, letting it bubble and reduce until it forms a glossy glaze that coats the mushrooms.

7. 07

   To assemble: Spoon a generous pool of warm smoked sunchoke silk onto the center of each plate. Top with three glazed mushroom 'scallops'. Spoon some of the pan glaze over the mushrooms. Drizzle the vibrant green chive oil around the purée, dot with pickled mustard seeds, and garnish with microgreens.