Glazed Maitake Blossom with...Glazed Maitake Blossom with Sunchoke Silk & Black Garlic Jus

A sophisticated plant-centric composition featuring caramelized hen-of-the-woods mushroom clusters basted in tamari and thyme, set atop a velvety sunchoke purée and finished with an umami-rich black garlic reduction and toasted hazelnut crumb.

Ingredients

Cooking Instructions

1. 01

   In a heavy saucepan, sweat 1 minced shallot in 1 tablespoon olive oil over medium heat until translucent. Add chopped sunchokes and a pinch of salt. Pour in oat milk and simmer gently for 20 minutes until sunchokes are completely tender.

2. 02

   Transfer the sunchoke mixture to a high-speed blender with 1 tablespoon of olive oil. Puree on high for 2 minutes until glossy and silk-like. Season with white pepper and salt, then pass through a fine-mesh chinois. Keep warm.

3. 03

   To prepare the jus, sauté the remaining shallot in a small pot until golden. Add the black garlic cloves and mash them lightly. Deglaze with roasted vegetable stock and simmer gently until reduced by half. Blend with an immersion blender until smooth, strain, and whisk in a dash of tamari.

4. 04

   Combine remaining tamari and maple syrup in a small ramekin to create the mushroom glaze.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat with the remaining tablespoon of olive oil. Place maitake clusters cut-side down. Place a heavy parchment-lined weight on top to gently press and caramelize for 4-5 minutes until deeply browned and crisp.

6. 06

   Flip mushrooms, add fresh thyme sprigs to the pan, and baste continuously with the tamari-maple glaze for an additional 3-4 minutes until tender and lacquered.

7. 07

   To assemble, spoon a generous swathe of the warm sunchoke silk onto warmed ceramic plates. Nest the glazed maitake blossom directly in the center. Drizzle the glossy black garlic jus around the base, sprinkle with crushed toasted hazelnuts, and garnish with micro herbs and flaky salt.