Glazed Maitake in Smoked...Glazed Maitake in Smoked Kombu Dashi with Sunchoke Silk

Pan-roasted Maitake mushroom cluster lacquered in black garlic reduction, served over a velvety sunchoke purée and submerged in a delicate, smoky kelp broth.

Ingredients

Cooking Instructions

1. 01

   Infuse the dashi: Combine 800ml cold filtered water with dried kombu and dried shiitake. Bring slowly to 60°C over 25 minutes, remove kombu, then simmer shiitake for another 10 minutes. Strain through cheesecloth and season with a splash of tamari and sea salt.

2. 02

   Prepare the sunchoke purée: In a heavy saucepan, sweat sliced sunchokes with 20g vegan butter over low heat until translucent. Add oat milk, simmer until tender (approx. 15 minutes), then blend on high until completely glossy and emulsified. Season with fine salt and reserve warm.

3. 03

   Make the glaze: Blend black garlic cloves with mirin and 30ml tamari until smooth. Reduce in a small saucepan over medium-low heat until it coats the back of a spoon.

4. 04

   Sear and baste maitake: Heat grapeseed oil in a cast-iron skillet over medium-high. Press maitake clusters gently to caramelize edges evenly, about 3-4 minutes per side. Add remaining 20g vegan butter and brush clusters generously with the black garlic glaze in the final minute.

5. 05

   Plate: Spoon a circle of warm sunchoke silk into the base of four shallow heated bowls. Rest a glazed maitake cluster on top. Pour the hot smoked dashi tableside around the purée, and finish with drops of chive oil.