Glazed Maitake Blossom with...Glazed Maitake Blossom with Sunchoke Silk and Truffled Mushroom Dashi

A sophisticated celebration of forest floor aromatics featuring seared and glazed maitake mushrooms set atop a velvety sunchoke mousseline, finished with a fragrant black truffle dashi broth and herbaceous chive oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Truffled Dashi: In a small saucepan, steep the kombu and dried shiitakes in 600ml filtered water at 60°C (140°F) for 30 minutes. Strain through an ultra-fine chinois. Return broth to a simmer, add 1 tbsp tamari, mirin, and half of the finely microplaned fresh black truffle. Reduce to 200ml, keep warm.

2. 02

   Prepare the Chive Oil: Blend blanched chives with 2 tbsp grapeseed oil in a high-speed blender on maximum speed for 2 minutes until hot and vibrantly green. Strain through a coffee filter overnight or a fine cheesecloth-lined sieve without pressing. Set aside.

3. 03

   Make the Sunchoke Mousseline: Simmer the peeled sunchokes in oat milk with a pinch of sea salt until fork-tender (approx. 20 minutes). Drain, reserving the cooking liquid. Transfer hot sunchokes to a blender with the cultured vegan butter and 2-3 tablespoons of warm cooking liquid. Purée on high until glossy and completely smooth. Season with salt to taste and pass through a fine sieve.

4. 04

   Roast and Glaze the Maitake: Heat 1 tbsp grapeseed oil in a heavy cast-iron skillet over medium-high heat. Place maitake clusters flat-side down and weight gently with a parchment-lined press to achieve deep caramelization (approx. 4-5 minutes). Flip, baste with remaining 1 tbsp tamari, and transfer skillet to a 200°C (400°F) oven for 6 minutes until tender throughout and crisp at the frills.

5. 05

   Plating: Spoon a generous pool of velvety sunchoke mousseline into the center of warm shallow ceramic bowls. Back of a spoon create an indentation, then seat the roasted maitake blossom proudly in the center.

6. 06

   Finishing: Table-side or just prior to serving, pour the warm truffled mushroom dashi around the purée. Drizzle drops of vibrant green chive oil into the broth. Shave fresh black truffle paper-thin over the mushroom crown and garnish with micro sorrel and flaky sea salt.