Glazed King Oyster 'Scallops'...Glazed King Oyster 'Scallops' with Sunchoke Cream and Blackberry Reduction

Pan-seared king oyster mushroom medallions glazed in a savory miso-maple reduction, served over a velvety, vanilla-infused sunchoke purée, and finished with a tart blackberry-red wine reduction and toasted hazelnut crumble.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Cream: In a medium saucepan, combine the chopped sunchokes and cashew milk. Bring to a gentle simmer over medium-low heat, cover, and cook for 20 minutes, or until the sunchokes are fork-tender. Transfer to a high-speed blender with the vanilla bean paste and olive oil, and blend until ultra-smooth. Season with sea salt to taste and keep warm.

2. 02

   Make the Blackberry Reduction: In a small saucepan, combine the blackberries, dry red wine, agave nectar, and rosemary sprig. Simmer over medium heat for 15 minutes, crushing the berries with a spoon as they soften. Once reduced by half and syrupy, strain through a fine-mesh sieve, discarding the solids, and set aside.

3. 03

   Score and Marinate Mushrooms: Using a sharp knife, score a shallow crosshatch pattern on both flat sides of the king oyster mushroom rounds. Whisk together the white miso, maple syrup, and tamari in a small bowl, then generously brush the mixture onto the mushrooms.

4. 04

   Sear the Mushrooms: Heat a cast-iron skillet over medium-high heat and add the vegan butter. Once melted and foaming, add the mushrooms scored-side down. Sear undisturbed for 3-4 minutes until deeply caramelized and golden brown. Flip the mushrooms.

5. 05

   Baste: Add the crushed garlic and thyme sprigs to the skillet. Tilt the pan slightly and spoon the melted, fragrant herb butter over the mushrooms continuously for 2-3 minutes until they are tender throughout. Remove from heat.

6. 06

   Plate and Serve: Spoon a generous pool of warm sunchoke cream onto the center of each plate. Arrange three glazed mushroom 'scallops' on top. Drizzle the blackberry-red wine reduction artistically around the plate. Garnish with crushed toasted hazelnuts and fresh microgreens.