Pan-Seared Eryngii "Scallops" with...Pan-Seared Eryngii "Scallops" with Velvet Parsnip Purée and Hazelnut-Sage Noisette

Succulent, dashi-braised king oyster mushroom medallions pan-seared to caramelized perfection, served over a silky white miso and parsnip purée, and finished with a fragrant, toasted hazelnut and sage warm emulsion.

Ingredients

Cooking Instructions

1. 01

   Score both flat sides of the mushroom rounds in a light crosshatch pattern, being careful not to cut too deep.

2. 02

   In a small saucepan, bring the vegetable stock and kombu to a gentle simmer. Add the mushroom rounds and simmer on low for 10 minutes to infuse with umami. Remove the mushrooms, drain thoroughly, and pat completely dry with paper towels.

3. 03

   To make the purée, place the chopped parsnips and cashew milk in a saucepan. Simmer over medium-low heat until the parsnips are completely tender, about 15 minutes. Transfer to a high-speed blender with 1 tablespoon of vegan butter, the white miso, and a pinch of salt. Blend until velvety smooth, then pass through a fine-mesh chinois or sieve. Keep warm.

4. 04

   For the Hazelnut-Sage Noisette, melt 3 tablespoons of vegan butter in a small saucepan over medium heat. Let it foam and start to brown slightly. Add the sage leaves and fry until crisp (about 1 minute). Stir in the chopped hazelnuts and lemon juice, then remove from heat. Season with a pinch of salt.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of vegan butter. Once hot and foaming, add the mushroom 'scallops' scored-side down. Sear without moving for 3 minutes until a deep golden-brown crust forms.

6. 06

   Flip the mushrooms, add the smashed garlic and thyme sprigs to the pan, and spoon the foaming butter over the mushrooms for another 2 minutes. Remove from heat and drain on paper towels.

7. 07

   To plate, swipe a generous spoonful of the warm parsnip purée across each plate. Arrange three mushroom 'scallops' on top. Spoon the warm hazelnut-sage noisette dressing around the plate, placing a crispy sage leaf on each scallop. Garnish with micro-sorrel and flaky sea salt.