Glazed Maitake Blossom with...Glazed Maitake Blossom with Smoked Parsnip Silk and Truffled Kombu Glaze

An exquisite study in forest umami featuring cast-iron compressed maitake mushrooms glazed in a rich kombu-tamari reduction, served atop velvety smoked parsnip purée and finished with shaved black winter truffle.

Ingredients

Cooking Instructions

1. 01

   Prepare the reduction base: In a small saucepan, combine 400ml water, dried kombu, dried porcini, tamari, and mirin. Bring to a gentle simmer for 20 minutes. Strain through a fine-mesh sieve, discard solids, and return the liquid to low heat to reduce down to roughly 80ml until glossy and syrupy.

2. 02

   Finish the glaze: Take the reduction off heat, vigorously whisk in 20g of cold cultured vegan butter and 2g of finely grated fresh black truffle until emulsified. Keep warm at 50°C.

3. 03

   Craft the smoked parsnip silk: Steam the sliced parsnips over salted water until knife-tender (approx. 12 minutes). Transfer immediately to a high-speed blender with warm oat milk, smoked olive oil, 20g vegan butter, and 1/2 tsp fine sea salt. Blend on maximum speed for 3 minutes until completely homogenous and satin-smooth. Pass through a chinois.

4. 04

   Sear the maitake: Heat grapeseed oil in a heavy-bottomed cast-iron skillet over medium-high heat. Season the maitake blossoms with sea salt. Place them stem-side down into the hot oil, then place a second heavy pan on top to press them gently, maximizing surface contact for deep, golden caramelization (approx. 4-5 minutes).

5. 05

   Baste and lacquer: Remove the press, flip the mushrooms carefully, and add the remaining 20g of vegan butter to the pan. Continuously baste the mushroom blossoms with the foaming butter and 3-4 tablespoons of the truffled kombu glaze for 2-3 minutes until charred at the frills, deeply lacquered, and tender throughout.

6. 06

   Plating: Spoon a precise pool of the warm smoked parsnip silk into the center of each warm ceramic shallow bowl. Rest a glazed maitake blossom directly on top. Drizzle remaining truffled kombu reduction around the parsnip silk.

7. 07

   Final garnish: Using a truffle mandoline, shave generous thin ribbons of fresh black truffle over the crowns. Finish with micro sorrel leaves and a sprinkle of Maldon sea salt flakes.