Miso-Glazed King Oyster 'Scallops'...Miso-Glazed King Oyster 'Scallops' with Cauliflower Silk

Pan-seared king oyster mushroom medallions glazed in umami-rich miso, served over a velvety cauliflower purée infused with truffle essence.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushrooms by slicing the stems into 1-inch thick medallions. Use a sharp knife to score a shallow crosshatch pattern on both flat sides of each 'scallop'.

2. 02

   In a small saucepan, combine cauliflower and cashew milk. Simmer over medium heat until the cauliflower is fork-tender, about 12-15 minutes.

3. 03

   Transfer the cooked cauliflower and a small amount of the poaching liquid into a high-speed blender. Add 1 tablespoon of vegan butter and truffle oil. Blend until a silky, smooth purée forms. Season with sea salt and keep warm.

4. 04

   In a small bowl, whisk together the white miso, mirin, and 1 tablespoon of water to create the glaze.

5. 05

   Heat grapeseed oil in a heavy-bottomed skillet over medium-high heat. Place mushroom medallions in the pan and sear until deep golden brown on one side (about 3-4 minutes). Flip and repeat.

6. 06

   Reduce heat to low. Add the remaining vegan butter and the miso glaze to the pan. Spoon the bubbling glaze over the mushrooms repeatedly for 2 minutes until they are glossy and infused.

7. 07

   To plate, spread a generous 'swoosh' of cauliflower silk on a warm plate. Arrange the miso-glazed mushrooms on top. Garnish with chopped chives and microgreens.