Miso-Glazed King Oyster 'Scallops'...Miso-Glazed King Oyster 'Scallops' with Truffled Pea Purée

Pan-seared king oyster mushroom medallions glazed in white miso and yuzu, set upon a silk-smooth truffled pea mousseline with pickled shimeji accents.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring rice vinegar, a pinch of salt, and a pinch of sugar to a simmer. Pour over the shimeji mushrooms and let sit for 15 minutes to quick-pickle.

2. 02

   Sauté the shallots in 1 tbsp of vegan butter until translucent. Add the blanched peas and a splash of vegetable stock. Simmer for 2 minutes.

3. 03

   Transfer the pea mixture to a high-speed blender. Add truffle oil and blend until perfectly smooth. Pass through a fine-mesh chinois for a professional, silky texture. Season with sea salt and keep warm.

4. 04

   Score a shallow cross-hatch pattern onto the flat sides of the King Oyster 'scallops' to help the glaze penetrate. Season lightly with salt.

5. 05

   Heat a heavy-bottomed cast iron pan with the remaining vegan butter. Sear the mushroom discs until golden brown and slightly crisp on both sides, approximately 3-4 minutes per side.

6. 06

   Whisk the miso, mirin, and yuzu juice together. Pour the glaze into the pan over the mushrooms. Toss continuously until the mushrooms are well-coated and the glaze has slightly caramelized into a sticky lacquer.

7. 07

   To plate, spoon a generous circle of truffled pea purée onto the center of the plate. Arrange three 'scallops' on top. Garnish with the drained pickled shimeji and fresh micro-greens or edible flower petals.