Pan-Seared King Oyster Mushroom...Pan-Seared King Oyster Mushroom 'Scallops' with Saffron Parsnip Purée and Hazelnut Gremolata

An elegant plant-based masterpiece featuring succulent scored king oyster mushroom 'scallops' resting on a velvety, saffron-infused parsnip purée, topped with a bright, textural toasted hazelnut and Meyer lemon gremolata.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushrooms: Clean the king oyster mushroom stems and cut them crosswise into 1.5-inch thick 'scallop' rounds. Using a sharp paring knife, lightly score a crosshatch pattern about 1/8-inch deep on both flat circular surfaces of each round. Season generously with fine sea salt and set aside.

2. 02

   Begin the saffron parsnip purée: In a medium saucepan over medium heat, sweat the minced shallots and 1 smashed garlic clove in 1 tablespoon of olive oil until translucent, about 3-4 minutes. Add the chopped parsnips, dry white wine, and saffron threads. Simmer for 2 minutes until the wine reduces by half.

3. 03

   Simmer the purée base: Pour the vegetable stock over the parsnips. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the parsnips are extremely tender.

4. 04

   Blend the purée: Transfer the parsnip mixture (including the liquid) to a high-speed blender. Add the soaked, drained cashews. Blend on high for 2 full minutes until completely smooth, velvety, and vibrant yellow. Season with salt to taste and keep warm.

5. 05

   Make the hazelnut gremolata: Finely chop the toasted hazelnuts and place them in a small bowl. Toss with the finely chopped parsley, Meyer lemon zest, 1 tablespoon of Meyer lemon juice, and 1 tablespoon of olive oil. Season with a pinch of flaky sea salt and set aside.

6. 06

   Sear the mushroom scallops: Heat a large heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the remaining olive oil. Pat the mushroom rounds dry and place them scored-side down in the hot pan. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.

7. 07

   Baste the scallops: Flip the mushrooms. Add the vegan butter, remaining 2 smashed garlic cloves, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the tops of the mushrooms with the herb-garlic butter for 2-3 minutes. Remove from heat.

8. 08

   Assemble and plate: Spoon a generous pool of the warm saffron parsnip purée onto the center of each plate. Artfully arrange 3-4 mushroom 'scallops' on top of the purée. Spoon the hazelnut gremolata elegantly over the mushrooms, and garnish with microgreens and a final sprinkle of flaky sea salt.