Glazed Lion's Mane Mushroom...Glazed Lion's Mane Mushroom with Sunchoke Silk and Truffled Pine Nut Jus

A transcendent plant-based composition featuring caramelized lion's mane steaks glazed in fermented mushroom garum, resting on a velvet smoked sunchoke purée with tart pickled apple ribbons and a rich truffled pine nut jus.

Ingredients

Cooking Instructions

1. 01

   Combine sliced sunchokes, oat milk, 20g vegan butter, and a pinch of smoked salt in a heavy saucepan. Simmer gently over medium-low heat for 20 minutes until sunchokes are completely tender.

2. 02

   Transfer the tender sunchokes and liquid to a high-speed blender; process on high for 2 minutes until an ultra-smooth, glossy purée forms. Pass through a fine chinois, adjust seasoning, and keep warm.

3. 03

   Toss the apple batons with white balsamic vinegar and a micro-pinch of salt; compress in a vacuum sealer bag or let macerate for 15 minutes to impart translucency and crisp acidity.

4. 04

   Heat a heavy cast-iron skillet over medium heat with a drizzle of neutral oil. Place the Lion's Mane mushroom steaks in the pan, placing a weighted press on top to gently compact them. Sear for 4-5 minutes per side until deeply golden.

5. 05

   Add 30g vegan butter, crushed garlic, and thyme sprigs to the pan with the mushrooms. Baste continuously (arrosé) for 3 minutes until the mushrooms are saturated and caramelized. Season with flaky sea salt.

6. 06

   In a small saucepan, bring the vegetable demi-glace to a gentle simmer. Whisk in the remaining 10g cold vegan butter and truffle oil to emulsify. Stir in the toasted pine nuts off the heat.

7. 07

   To plate: Swoop a generous pool of sunchoke silk across each warmed plate. Place a seared Lion's Mane steak on top. Spoon the truffled pine nut jus over and around the mushroom, and crown with compressed apple ribbons.