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King Oyster 'Scallops' with...King Oyster 'Scallops' with Saffron Parsnip Silk and Leek Ash Oil

Name: King Oyster 'Scallops' with Saffron Parsnip Silk and Leek Ash Oil
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Cuisine: Modern French / Vegan
Ingredients: 4 large king oyster mushroom stems, cut into 1.5-inch thick rounds; 1 cup warm vegetable dashi (or rich vegetable stock); 1 tbsp tamari or light soy sauce; 1 tbsp mirin; 300g parsnips, peeled and roughly chopped; 10-12 saffron threads; 150ml unsweetened oat milk (or almond milk); 3 tbsp high-quality block vegan butter, divided; 100g green leek tops, thoroughly washed and dried; 100ml grapeseed oil (or other neutral oil); 2 garlic cloves, smashed; 3 fresh thyme sprigs; 30g fresh samphire (sea beans) for garnish; Flaky sea salt and white pepper to taste

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Cuisine

Modern French / Vegan

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Servings

⏱

Prep Time

30 mins

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Cook Time

40 mins

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Difficulty

Hard

A masterclass in textures and plant-based umami: tender king oyster mushroom rounds paired with an ultra-smooth saffron-infused parsnip purée, finished with a dramatic, smoky charred leek oil.

Modern French / VeganHard

Ingredients

•4 large king oyster mushroom stems, cut into 1.5-inch thick rounds

•1 cup warm vegetable dashi (or rich vegetable stock)

•1 tbsp tamari or light soy sauce

•1 tbsp mirin

•300g parsnips, peeled and roughly chopped

•10-12 saffron threads

•150ml unsweetened oat milk (or almond milk)

•3 tbsp high-quality block vegan butter, divided

•100g green leek tops, thoroughly washed and dried

•100ml grapeseed oil (or other neutral oil)

•2 garlic cloves, smashed

•3 fresh thyme sprigs

•30g fresh samphire (sea beans) for garnish

•Flaky sea salt and white pepper to taste

Cooking Instructions

01
Prepare the Leek Ash Oil: Place the green leek tops directly over an open flame or under a high broiler until they are completely blackened and charred. Transfer the charred leeks to a high-speed blender with the grapeseed oil and blend on high for 3 minutes. Strain through a coffee filter or fine cheesecloth; set the clear, dark green oil aside.
02
Marinate the 'Scallops': Lightly score the flat sides of the mushroom rounds in a crosshatch pattern. Whisk together the warm dashi, tamari, and mirin in a shallow dish. Submerge the mushroom rounds and let them marinate for 20 minutes to infuse umami.
03
Make the Saffron Parsnip Silk: In a small saucepan, combine the parsnips, saffron threads, oat milk, and a pinch of salt. Bring to a gentle simmer, cover, and cook for 15 minutes or until the parsnips are completely tender. Transfer to a blender with 1 tablespoon of vegan butter and blend until velvety smooth. Season with white pepper and keep warm.
04
Blanch the Samphire: Bring a small pot of water to a boil. Blanch the samphire for 30 seconds, then immediately shock in ice water. Drain, pat dry, and set aside.
05
Sear the Mushrooms: Remove the mushrooms from the marinade and pat them dry with a paper towel. Heat a heavy-bottomed skillet over medium-high heat with 1 tablespoon of olive oil. Sear the mushrooms until deeply golden-brown, about 3-4 minutes per side. Reduce the heat, add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the pan. Baste the mushrooms with the foaming butter for 1 minute, then transfer to a plate lined with paper towels.
06
Assemble and Plate: Spoon a generous pool of the warm Saffron Parsnip Silk onto the center of each plate. Artfully arrange three mushroom 'scallops' on top of the silk. Drizzle the vibrant Leek Ash Oil around the plate. Garnish with the blanched samphire and a pinch of flaky sea salt.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023