Koji-Glazed Lion's Mane with...Koji-Glazed Lion's Mane with Smoked Parsnip Velvet and Black Truffle Dashi

A refined celebration of forest umami featuring pan-pressed lion's mane glazed in shio koji and tamari, paired with silky smoked parsnip purée, wild chive oil, and a concentrated black truffle dashi broth.

Ingredients

Cooking Instructions

1. 01

   Prepare the truffle dashi: Combine dried kombu, dried shiitakes, and 500ml cold water in a small saucepan. Heat slowly over low heat to 60°C (do not boil) for 30 minutes. Strain through an ultra-fine chinois, reserve the infused liquid, stir in 5g of finely grated black truffle, and keep warm.

2. 02

   Make the chive oil: Blanch fresh chives in boiling water for 10 seconds, immediately shock in ice water, then squeeze dry. Blend with grapeseed oil on high speed for 3 minutes until smooth and emulsified. Strain through a coffee filter without pressing to yield a vibrant green oil.

3. 03

   Prepare the smoked parsnip velvet: Simmer diced parsnips in oat milk with a pinch of salt until fork-tender. Transfer hot parsnips and half the cooking liquid into a high-speed blender; blend until completely smooth and satiny. Stream in the smoked olive oil to emulsify, pass through a fine sieve, season to taste, and keep warm.

4. 04

   Sear the mushrooms: Whisk together shio koji, tamari, and mirin to make the glaze. Heat a cast-iron skillet over medium-high heat with a splash of neutral oil. Place the lion's mane steaks in the pan and gently weight them down with a parchment-lined chef's press to compress slightly. Sear for 4 minutes until deep golden brown, flip, baste generously with the koji-tamari glaze, and caramelize for another 3 minutes until tender and glossy.

5. 05

   Plate and assemble: Spoon a circular pool of warm smoked parsnip velvet into the center of four shallow bowls. Rest a caramelized lion's mane steak atop each purée. Shave the remaining 10g of fresh black truffle over the mushrooms. Pour the warm truffle dashi tableside around the purée, split the broth with droplets of vibrant chive oil, and garnish with wood sorrel and Maldon sea salt.