Miso-Glazed King Oyster 'Scallops'...Miso-Glazed King Oyster 'Scallops' with Saffron Fennel Velouté

Name: Miso-Glazed King Oyster 'Scallops' with Saffron Fennel Velouté
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Ingredients: 4 large King Oyster mushrooms (stalks only, cut into 1.5-inch rounds); 1 tbsp premium white miso paste; 1 tbsp mirin; 2 medium fennel bulbs, thinly sliced (fronds reserved for garnish); 1 generous pinch of Persian saffron threads; 150ml full-fat coconut cream; 1 small shallot, finely minced; 1 tbsp capers, drained and patted dry; 1/4 cup fresh flat-leaf parsley, finely chopped; 1 tsp fresh lemon zest; 3 tbsp grapeseed oil (for high-heat searing); Flaky sea salt to taste

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Cuisine

Contemporary French-Asian Fusion

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Servings

⏱

Prep Time

30 mins

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Cook Time

40 mins

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Difficulty

Hard

Exquisite King Oyster mushroom medallions precision-scored and pan-seared to buttery perfection, served over a silk-smooth saffron-infused fennel purée and finished with a crispy caper gremolata.

Contemporary French-Asian FusionHard

Ingredients

•4 large King Oyster mushrooms (stalks only, cut into 1.5-inch rounds)

•1 tbsp premium white miso paste

•1 tbsp mirin

•2 medium fennel bulbs, thinly sliced (fronds reserved for garnish)

•1 generous pinch of Persian saffron threads

•150ml full-fat coconut cream

•1 small shallot, finely minced

•1 tbsp capers, drained and patted dry

•1/4 cup fresh flat-leaf parsley, finely chopped

•1 tsp fresh lemon zest

•3 tbsp grapeseed oil (for high-heat searing)

•Flaky sea salt to taste

Cooking Instructions

01
Prepare the Saffron Velouté: In a small saucepan, gently warm the coconut cream with saffron threads. Let steep for 10 minutes off the heat until a deep golden hue develops.
02
Sweat the fennel and shallots in 1 tbsp of oil over medium-low heat until completely soft but not browned (approx. 12 mins). Add the saffron cream and simmer for 5 minutes.
03
Transfer the fennel mixture to a high-speed blender. Process until completely smooth. Pass through a fine-mesh chinois or sieve for a professional 'velouté' texture. Season with sea salt and keep warm.
04
Prep the 'Scallops': Score the flat sides of the mushroom rounds in a crosshatch pattern. Whisk miso and mirin together, then lightly brush the mixture over the mushrooms.
05
Make the Gremolata: In a small skillet, flash-fry the capers in 1 tbsp oil until they bloom and become crispy. Mix with chopped parsley and lemon zest in a small bowl.
06
Sear the Mushrooms: Heat the remaining oil in a heavy cast-iron skillet over medium-high heat. Place mushroom rounds scored-side down. Sear for 3-4 minutes per side until caramelized and golden brown, basting with any residual miso liquid.
07
Plating: Spoon a generous pool of saffron fennel velouté onto the center of a warmed plate. Arrange three mushroom 'scallops' atop the purée. Garnish with the crispy caper gremolata and reserved fennel fronds.

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