Koji-Glazed Lion's Mane with...Koji-Glazed Lion's Mane with Smoked Sunchoke Purée and Morel-Charred Allium Dashi

A study in deep umami and forest terroir: cast-iron seared lion's mane glazed in shio koji, set over velvety smoked Jerusalem artichoke purée and bathed in a shimmering, tableside-poured morel and charred allium dashi split with pine oil.

Ingredients

Cooking Instructions

1. 01

   Begin the dashi: Place halved shallots cut-side down into a dry cast-iron skillet over high heat until heavily charred, approximately 6 minutes. Transfer to a saucepan with 600ml filtered water, kombu, dried morels, and black garlic. Bring to 80°C (sub-simmer) and infuse gently for 35 minutes. Strain through a fine chinois lined with cheesecloth, then season with shiro shoyu.

2. 02

   Prepare the smoked purée: In a medium saucepan, combine the sliced sunchokes, oat milk, and a pinch of salt. Simmer covered on low heat until fork-tender, about 20 minutes. Transfer sunchokes and half the hot cooking liquid to a high-speed blender; blend until mirror-smooth while emulsifying with the smoked olive oil. Season with fleur de sel and keep warm in a squeeze bottle.

3. 03

   Cure the mushrooms: Lightly brush the trimmed lion's mane steaks on all sides with shio koji and let stand at room temperature for 15 minutes to tenderize and develop enzymic sweetness.

4. 04

   Sear the steaks: Heat a heavy cast-iron pan over medium-high heat. Melt half of the cultured vegan butter. Place the mushrooms in the pan and gently compress using a parchment-lined chef's press. Sear for 4 minutes until deeply caramelized and golden-brown. Flip, add the remaining butter, and continuously baste for another 3–4 minutes until rich, tender, and succulent.

5. 05

   Reheat and clarify: Gently reheat the morel-allium dashi. Ensure the broth is crystal-clear and piping hot.

6. 06

   Plate the course: Onto the center of four warm shallow ceramic bowls, pipe a precise circular mound of silky smoked sunchoke purée. Rest a seared lion's mane steak directly atop the silk. Garnish the crown of each mushroom with fleur de sel and three oxalis leaves.

7. 07

   Final presentation: At the table, pour the hot morel-allium dashi into the base of the bowl, allowing it to pool around the purée, then finish with droplets of pine oil to create an aromatic, broken-sauce presentation.