Pan-Roasted Maitake with Silk...Pan-Roasted Maitake with Silk Parsnip Mousseline, Black Garlic Glaze, and Herbaceous Pine Oil

An elevated plant-forward composition balancing deeply caramelized wild maitake clusters, velvety vanilla-scented parsnip purée, fermented umami black garlic emulsion, and fragrant herb-infused pine oil.

Ingredients

Cooking Instructions

1. 01

   To prepare the herbaceous green oil: In a high-speed blender, combine blanched parsley, culinary pine needles (or rosemary), and grapeseed oil. Blend at top speed for 3 minutes until the oil heats naturally to approximately 60°C and turns vibrant emerald green. Pass through an ultra-fine oil filter or cheesecloth; set aside over an ice bath to chill immediately.

2. 02

   To prepare the parsnip mousseline: Place sliced parsnips and cashew cream in a heavy-bottomed saucepan over gentle heat. Cover and simmer gently for 20 minutes until completely tender. Transfer into a high-speed blender and purée until glossy and completely smooth. Season with fine sea salt and keep warm in a squeeze bottle or siphon.

3. 03

   To make the black garlic glaze: Combine black garlic, balsamic vinegar, tamari, and maple syrup in a small blender; process until completely smooth. Pass through a fine chinois into a small saucier. Reduce over low heat for 3–4 minutes until it forms a nappe consistency, coating the back of a spoon.

4. 04

   To cook the maitake: Heat a cast-iron skillet over medium-high heat with 15ml grapeseed oil. Place maitake clusters cut-side down. Set a second heavy skillet on top to gently compress and maximize surface contact. Sear undisturbed for 5 minutes until deeply caramelized and golden-brown.

5. 05

   Flip the mushrooms, reduce heat to medium, and add the cultured vegan butter to the pan. Baste continuously with foaming butter for 3 minutes until fragrant, tender throughout, and crispy at the edges. Drain briefly on paper towels.

6. 06

   To plate: Pipe a warm ribbon of parsnip mousseline across the base of four pre-warmed plates. Rest a seared maitake cluster alongside. Generously brush the mushroom ridges with the warm black garlic reduction. Split the glaze with beads of cold pine oil around the mousseline. Finish with Maldon salt flakes and delicate red vein sorrel.