Miso-Glazed King Oyster 'Scallops'...Miso-Glazed King Oyster 'Scallops' with Truffled Cauliflower Mousseline

An elegant plant-based interpretation of a coastal classic, featuring umami-rich mushroom medallions over a silk-textured cauliflower cream and finished with a bright hazelnut gremolata.

Ingredients

Cooking Instructions

1. 01

   Prepare the 'scallops' by slicing the king oyster mushroom stems into 1-inch thick rounds. Carefully score a crosshatch pattern into the flat surfaces of each side, about 1/8 inch deep.

2. 02

   Steam the cauliflower florets until very tender (about 10-12 minutes). Transfer to a high-speed blender with the cashew cream and white miso. Blend until completely smooth and velvety. Stir in the truffle oil and season with salt to taste. Keep warm.

3. 03

   In a small bowl, combine the crushed hazelnuts, chopped parsley, and lemon zest to create the gremolata. Set aside for garnish.

4. 04

   Heat a heavy cast-iron skillet over medium-high heat with 2 tablespoons of vegan butter. Once the butter is foaming, place the mushroom rounds in the pan. Sear for 3-4 minutes per side until deeply golden brown and caramelized.

5. 05

   Add the vegetable stock and remaining tablespoon of butter to the skillet. Baste the mushrooms with the liquid for 1 minute until glazed and tender. Remove from heat.

6. 06

   To plate, spread a generous spoonful of the cauliflower mousseline in the center of each plate. Arrange 3-4 mushroom 'scallops' on top. Garnish with the hazelnut gremolata and a final touch of Maldon sea salt.