Glazed Lion's Mane Pavé...Glazed Lion's Mane Pavé with Smoked Parsnip Mousseline and Pine Oil

An avant-garde woodland composition featuring compressed Lion's Mane mushroom lacquered in an aged black garlic glaze, balanced by a velvety smoked parsnip mousseline and bright, herbaceous pine needle oil.

Ingredients

Cooking Instructions

1. 01

   Blanch the pine needles in boiling water for 15 seconds, immediately shock in ice water, pat dry completely, and blend with grapeseed oil at 70°C in a high-speed blender for 5 minutes. Pass through a coffee filter overnight to yield an emerald-green, aromatic oil.

2. 02

   Steam the chopped parsnips until completely tender. Transfer to a blender with cashew cream, 30g vegan butter, and a pinch of fine salt; purée until glossy and silky. Smoke the purée for 5 minutes using a handheld smoking gun with applewood chips, transfer to a squeeze bottle, and keep warm.

3. 03

   In a small saucepan, combine the reduced vegetable jus, black garlic paste, tamari, and mirin. Simmer gently over medium-low heat until reduced to a glossy, syrupy glaze that coats the back of a spoon. Whisk in 15g cold vegan butter to mount the sauce.

4. 04

   Heat a heavy cast-iron pan over medium heat with remaining vegan butter. Place the Lion's Mane pavés into the pan, place parchment over them, and weigh down with another heavy skillet to compress gently. Sear for 4-5 minutes per side until deeply caramelized and condensed.

5. 05

   Lower the heat and generously baste the compressed mushroom pavés with the black garlic glaze, turning continuously for 3 minutes until completely coated in a dark, lustrous crust.

6. 06

   To plate: Pipe a smooth curve of warm smoked parsnip mousseline onto each warm plate. Rest a glazed Lion's Mane pavé alongside. Drizzle remaining black garlic reduction around the base, split the sauce with vibrant drops of pine oil, and garnish with wood sorrel and Maldon salt.