Glazed Maitake Blossom with...Glazed Maitake Blossom with Celeriac Silk and Hazelnut-Kombu Emulsion

An exquisite woodland composition featuring deeply caramelized maitake mushrooms lacquered with black garlic glaze, resting on a velvet celeriac purée, accented with pickled mustard pearls and a toasted hazelnut emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the mustard pearls: Simmer yellow mustard seeds in water for 10 minutes, drain, and repeat twice to remove bitterness. Simmer in champagne vinegar, agave nectar, and a pinch of salt until tender and plump (about 15 minutes). Set aside to cool.

2. 02

   Create the hazelnut-kombu emulsion: Steep kombu in 150ml of barely simmering water for 20 minutes to extract umami, then discard the kombu. Blend warm kombu stock with toasted hazelnuts until completely smooth, slowly streaming in 30ml grapeseed oil. Strain through a fine chinois; season with sea salt and keep warm.

3. 03

   Prepare the celeriac silk: Sweat celeriac cubes in 20g vegan butter over low heat without color for 8 minutes. Add almond milk, cover, and gently simmer until fork-tender (approx. 20 minutes). Transfer to a high-speed blender, season with sea salt, and blitz on high until glossy and satiny.

4. 04

   Formulate the glaze: Purée black garlic cloves with tamari, mirin, and 30ml water until perfectly smooth. Strain into a small copper saucepan and reduce over low heat until it lightly coats the back of a spoon.

5. 05

   Roast the maitake: Heat remaining 30ml grapeseed oil in a heavy cast-iron skillet over medium-high heat. Sear maitake blossoms cut-side down until golden brown. Add remaining 20g vegan butter and thyme sprigs to the pan, continually basting the crowns for 3 minutes. Transfer to an oven preheated to 200°C (390°F) for 6 minutes until tender throughout.

6. 06

   Lacquering: Remove maitake from the oven and liberally brush every crevice with the warm black garlic glaze, allowing it to caramelize in the residual heat.

7. 07

   Plate the dish: Pipe or spoon a generous puddle of warm celeriac silk onto center of wide, warmed ceramic bowls. Place a glazed maitake blossom proudly atop the purée. Drizzle hazelnut-kombu emulsion around the base, dot with glistening mustard pearls, and finish with micro chervil and a delicate sprinkle of Maldon salt.