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Miso-Glazed King Oyster 'Scallops'...Miso-Glazed King Oyster 'Scallops' with Silken Parsnip Purée & Truffled Hazelnut Gremolata

Name: Miso-Glazed King Oyster 'Scallops' with Silken Parsnip Purée & Truffled Hazelnut Gremolata
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: 4 large king oyster mushrooms, stems cut into 1-inch thick medallions; 300g parsnips, peeled and roughly chopped; 150ml unsweetened cashew milk; 2 tbsp high-quality vegan butter; 1 tbsp white miso paste; 1 tbsp mirin; 1 tsp grade A maple syrup; 30g toasted hazelnuts, crushed; 1/4 cup finely chopped flat-leaf parsley; 1 tsp freshly grated lemon zest; 1/2 tsp high-quality black truffle oil; Maldon sea salt to taste

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Cuisine

Modern Vegan / French Fusion

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Servings

⏱

Prep Time

30 mins

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Cook Time

25 mins

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Difficulty

Medium

A sophisticated plant-based composition featuring pan-seared king oyster mushroom medallions glazed in umami-rich white miso, served atop a velvet parsnip cream and finished with an earthy, citrus-forward hazelnut gremolata.

Modern Vegan / French FusionMedium

Ingredients

•4 large king oyster mushrooms, stems cut into 1-inch thick medallions

•300g parsnips, peeled and roughly chopped

•150ml unsweetened cashew milk

•2 tbsp high-quality vegan butter

•1 tbsp white miso paste

•1 tbsp mirin

•1 tsp grade A maple syrup

•30g toasted hazelnuts, crushed

•1/4 cup finely chopped flat-leaf parsley

•1 tsp freshly grated lemon zest

•1/2 tsp high-quality black truffle oil

•Maldon sea salt to taste

Cooking Instructions

01
In a small saucepan, simmer the parsnips in cashew milk and a pinch of salt until very tender, about 15 minutes. Drain half the liquid and blend the parsnips with 1 tbsp vegan butter until silky smooth. Keep warm.
02
Score both flat sides of the mushroom medallions in a crosshatch pattern. In a small bowl, whisk together miso paste, mirin, and maple syrup to create the glaze.
03
Heat a heavy skillet over medium-high heat with the remaining vegan butter. Sear the mushroom medallions for 3-4 minutes per side until deeply golden and caramelized.
04
Lower the heat and brush the miso glaze onto the mushrooms. Flip and cook for 30 seconds more until the glaze is bubbly and sticky. Remove from heat immediately to prevent burning.
05
Prepare the gremolata by tossing the crushed hazelnuts, chopped parsley, lemon zest, and truffle oil together in a small bowl.
06
To plate, swipe a generous spoonful of parsnip purée across the plate. Arrange 4-5 mushroom 'scallops' on top. Garnish with the hazelnut gremolata and a sprinkle of Maldon sea salt.

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