Glazed Lion's Mane with...Glazed Lion's Mane with Sunchoke Silk and Morel-Kombu Glaze

Pan-pressed lion's mane mushroom glazed in aged red miso, served atop a velvety sunchoke purée and finished with an umami-rich dried morel reduction and chive oil.

Ingredients

Cooking Instructions

1. 01

   Infuse the morel dashi: Submerge dried morels and kombu in 400ml cold filtered water. Bring gently to 80°C over medium-low heat, remove the kombu, and simmer the morels for 20 minutes until reduced by half. Strain through a fine-mesh chinois, reserving both the broth and the morels.

2. 02

   Prepare the sunchoke silk: In a small heavy-bottomed saucepan, sweat one minced shallot in 15g vegan butter. Add sliced sunchokes and cashew milk with a pinch of sea salt. Simmer gently until fork-tender (approx. 18 minutes). Transfer to a high-speed blender and purée until glossy and silky. Pass through a tamis or fine strainer; keep warm.

3. 03

   Create the lacquer: In a small saucepan, combine the strained morel broth, red miso, and mirin. Reduce until a syrupy, lacquer consistency coats the back of a spoon. Whisk in 20g cold vegan butter off the heat to create a shimmering emulsion.

4. 04

   Sear and press the mushrooms: Heat grapeseed oil in a heavy cast-iron skillet over medium-high heat. Place the lion's mane steaks into the skillet and press firmly with another heavy pan to compress moisture and concentrate fibers. Sear for 4–5 minutes per side until deeply caramelized and golden-brown.

5. 05

   Glaze and baste: Lower heat to medium. Add remaining vegan butter, reserved cooked morels, and minced shallots to the skillet. Baste the lion's mane with the pan juices and spoon 2 tablespoons of the miso-morel glaze directly over the steaks, rolling to coat until lacquer sets.

6. 06

   Plating: Spoon a generous swipe of warm sunchoke silk across each warmed plate. Carve each lion's mane steak into thick, tender slices and arrange on top. Garnish with plump braised morels, drizzle with the remaining reduction, and finish with chives and flaky salt.