Miso-Glazed King Oyster 'Scallops'...Miso-Glazed King Oyster 'Scallops' with Truffled Parsnip Silk

Name: Miso-Glazed King Oyster 'Scallops' with Truffled Parsnip Silk
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2
Ingredients: 4 large King Oyster mushrooms, stalks only; 300g parsnips, peeled and roughly chopped; 200ml full-fat oat milk; 1 tablespoon white miso paste; 1 teaspoon maple syrup; 1 tablespoon mirin; 2 tablespoons high-quality vegan butter; 1/2 teaspoon high-quality white truffle oil; 20g pine nuts, toasted and finely chopped; 1 tablespoon fresh flat-leaf parsley, finely minced; 1 teaspoon fresh lemon zest; Maldon sea salt to taste

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Cuisine

Contemporary Vegan

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Servings

⏱

Prep Time

25 mins

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Cook Time

40 mins

⭐

Difficulty

Hard

A refined plant-based interpretation of scallops, featuring buttery king oyster stalks seared to perfection, served over a velvety parsnip puree and finished with a zesty pine nut gremolata.

Contemporary VeganHard

Ingredients

•4 large King Oyster mushrooms, stalks only

•300g parsnips, peeled and roughly chopped

•200ml full-fat oat milk

•1 tablespoon white miso paste

•1 teaspoon maple syrup

•1 tablespoon mirin

•2 tablespoons high-quality vegan butter

•1/2 teaspoon high-quality white truffle oil

•20g pine nuts, toasted and finely chopped

•1 tablespoon fresh flat-leaf parsley, finely minced

•1 teaspoon fresh lemon zest

•Maldon sea salt to taste

Cooking Instructions

01
In a small saucepan, simmer the parsnips in oat milk over medium heat until very tender, about 15-20 minutes.
02
Transfer the parsnips and half the cooking liquid to a high-speed blender. Add 1 tbsp vegan butter and truffle oil. Blend until exceptionally smooth (the 'silk'). Season with salt and keep warm.
03
Cut the mushroom stalks into 1-inch thick rounds. Lightly score a crosshatch pattern into the top and bottom of each 'scallop'.
04
Whisk together the miso paste, maple syrup, and mirin in a small bowl to create the glaze.
05
Heat the remaining vegan butter in a cast-iron skillet over medium-high heat. Sear the mushroom rounds for 3-4 minutes per side until deeply golden brown and tender.
06
Brush the miso glaze onto the tops of the mushrooms and flip for 30 seconds to caramelize, taking care not to burn the sugars.
07
Prepare the gremolata by mixing the toasted pine nuts, minced parsley, and lemon zest in a small bowl.
08
To plate: Swipe a generous spoonful of the parsnip silk across the plate. Arrange three 'scallops' on top. Garnish with the pine nut gremolata and a pinch of Maldon 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