Pan-Seared King Oyster Mushroom...Pan-Seared King Oyster Mushroom 'Scallops' with Saffron-Parsnip Silk

An elegant, multi-textured plate featuring tender, basted king oyster mushroom 'scallops' resting on a velvety saffron-infused parsnip purée, finished with crispy sage, toasted hazelnuts, and quick-pickled beech mushrooms.

Ingredients

Cooking Instructions

1. 01

   Score both flat sides of the mushroom 'scallops' in a fine crosshatch pattern, about 1/8 inch deep. Season lightly with sea salt and set aside.

2. 02

   To make the pickling liquid, bring white wine vinegar, 50ml of water, and raw sugar to a boil. Pour over the shimeji mushrooms in a heatproof bowl. Let sit to quick-pickle for at least 20 minutes.

3. 03

   In a medium saucepan, combine the chopped parsnips, oat milk, and saffron threads. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the parsnips are completely tender.

4. 04

   Transfer the tender parsnips and remaining cooking liquid to a high-speed blender. Add 2 tablespoons of vegan butter and blend on high until a completely silk-smooth purée is formed. Season with salt and keep warm.

5. 05

   In a large heavy-bottomed skillet, heat olive oil over medium-high heat. Add the mushroom scallops and sear undisturbed for 3-4 minutes until a deep golden-brown crust forms on the bottom. Flip them over.

6. 06

   Reduce heat slightly and add 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the skillet. Tilt the pan and spoon the melted butter continuously over the mushrooms for another 3 minutes. Remove from the pan and keep warm.

7. 07

   In a clean pan, melt the remaining 4 tablespoons of vegan butter over medium heat. Add the sage leaves and cook until they become crispy (about 1-2 minutes). Stir in the crushed hazelnuts and lemon juice, then remove from heat immediately.

8. 08

   To assemble, spoon a generous pool of saffron-parsnip silk onto the center of each plate. Arrange the mushroom scallops on top. Garnish with a scattering of drained pickled shimeji, crispy sage, and drizzle with the warm hazelnut-sage butter emulsion. Finish with sea salt flakes.