Pan-Seared King Oyster Mushroom...Pan-Seared King Oyster Mushroom 'Scallops' with Cauliflower-Truffle Purée

An elegant, Michelin-star quality plant-based dish featuring tender, buttery king oyster mushroom medallions served over a velvety cauliflower-truffle purée and framed by a vibrant English pea-mint emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the 'scallops' by slicing the king oyster mushroom stalks into 1.5-inch thick cylinders. Lightly score a shallow crosshatch pattern on both flat cut sides of each medallion to help absorb flavors and cook evenly. Set aside.

2. 02

   To make the cauliflower-truffle purée, simmer the cauliflower florets in the unsweetened almond milk with a pinch of sea salt in a medium saucepan over medium heat for 12-15 minutes until fork-tender. Drain, reserving the cooking liquid. Transfer cauliflower to a high-speed blender with 1 tablespoon of vegan butter, the truffle oil, and 2-3 tablespoons of the reserved liquid. Blend until completely smooth, silky, and velvety. Season with salt to taste and keep warm.

3. 03

   To prepare the pea-mint emulsion, blanch the English peas in a small pot of boiling salted water for 2 minutes. Immediately transfer to an ice bath to lock in the vibrant green color. Drain and blend with the mint leaves, extra virgin olive oil, lemon juice, and a pinch of salt until ultra-smooth. Pass through a fine-mesh sieve for a refined finish.

4. 04

   To sear the 'scallops', heat a heavy cast-iron skillet over medium-high heat. Melt the remaining 2 tablespoons of vegan butter. Once the butter is foaming, place the mushroom rounds in the skillet. Sear undisturbed for 3 to 4 minutes until a deep golden-brown, caramelized crust forms.

5. 05

   Flip the mushrooms, then add the crushed garlic and thyme sprigs to the pan. Tilt the skillet slightly and use a spoon to baste the mushrooms with the hot, herb-infused melted butter for another 3 minutes. Season with sea salt and cracked black pepper, then remove from heat.

6. 06

   To assemble, spoon a generous pool of the warm cauliflower-truffle purée onto the center of two warmed plates. Artfully arrange three mushroom 'scallops' on top of the purée. Drizzle the vibrant green pea-mint emulsion in a clean circle or dots around the plate. Garnish delicately with the microgreens and serve immediately.