Koji-Glazed Maitake with Jerusalem...Koji-Glazed Maitake with Jerusalem Artichoke Velouté and Chive Oil

Crispy pan-roasted maitake mushroom clusters lacquered in a sweet shio koji glaze, nestled on a silken Jerusalem artichoke velouté, finished with sharp pickled mustard seeds and vibrant chive oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the chive oil: Blanch chives in boiling salted water for 10 seconds, then immediately shock in an ice bath. Squeeze out all excess moisture, blend with grapeseed oil on high for 2 minutes until bright green and slightly warm. Strain through a coffee filter without pressing; reserve the clear emerald oil.

2. 02

   Make the pickled mustard seeds: In a small saucepan, combine mustard seeds, apple cider vinegar, maple syrup, and a pinch of salt. Simmer gently over low heat for 15-20 minutes until the seeds are tender and suspended in a glossy syrup. Remove from heat and cool.

3. 03

   Prepare the velouté: Sweat minced shallots in 15g vegan butter over medium-low heat until translucent. Add sliced Jerusalem artichokes and vegetable stock. Simmer for 15 minutes until fork-tender. Add oat milk, transfer to a high-speed blender, and blend until completely silken. Emulsify with 15g vegan butter and season with fine sea salt. Pass through a fine chinois and keep warm.

4. 04

   Prepare the koji lacquer: In a small bowl, whisk together the shio koji, white miso, and mirin until a smooth, brushable glaze forms.

5. 05

   Sear and glaze the maitake: Heat 15g vegan butter in a heavy cast-iron skillet over medium-high heat. Place maitake clusters cut-side down, press gently with a chef's weight, and sear until deeply caramelized (about 4 minutes). Flip, brush generously with the koji lacquer on all sides, baste with pan juices, and cook for another 3 minutes until tender throughout and crisped at the edges.

6. 06

   Plating: Spoon a generous pool of warm Jerusalem artichoke velouté into the center of each shallow bowl. Place a glazed maitake cluster proudly in the center. Drizzle split chive oil around the velouté, spoon pickled mustard seeds over and around the mushroom, and finish with a sprinkle of Maldon sea salt.