Pan-Seared King Oyster Mushroom...Pan-Seared King Oyster Mushroom "Scallops" with Sunchoke Purée and Hazelnut-Tarragon Gremolata

A luxurious, texturally complex plant-based interpretation of classic scallops. Golden, pan-seared king oyster mushroom medallions rest on a velvety, sweet sunchoke purée, finished with a bright hazelnut-tarragon gremolata and crispy sunchoke skins.

Ingredients

Cooking Instructions

1. 01

   Slice the king oyster mushroom stalks into 1.5-inch thick rounds. Lightly score a crosshatch pattern on both flat sides of each medallion. Season generously with sea salt and set aside on a paper towel to draw out excess moisture.

2. 02

   In a small saucepan, boil the peeled sunchoke flesh in salted water until knife-tender, about 15-20 minutes. Drain well.

3. 03

   Transfer the warm sunchokes to a high-speed blender. Add 120ml of oat milk and 1 tablespoon of vegan butter. Blend on high until completely smooth and velvety. Season with salt, pass through a fine-mesh chinois for a flawless texture, and keep warm.

4. 04

   Pat the reserved sunchoke skins dry with a paper towel. Heat the grapeseed oil in a small pan to 350°F (175°C). Fry the skins until golden brown and crispy, about 2-3 minutes. Drain on paper towels and season with flaky salt.

5. 05

   Prepare the gremolata: In a small bowl, combine the toasted hazelnuts, minced tarragon, parsley, lemon zest, extra virgin olive oil, and a pinch of salt. Mix gently and set aside.

6. 06

   Heat a heavy cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of vegan butter. Once foaming, add the mushroom medallions scored-side down. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.

7. 07

   Flip the mushrooms, add the smashed garlic and thyme sprigs to the pan. Tilt the pan and continuously baste the mushrooms with the hot herb-infused butter for another 3 minutes. Remove from heat and drain on paper towels.

8. 08

   To plate: Spoon a generous pool of warm sunchoke purée onto the center of each plate. Arrange three mushroom 'scallops' on top. Spoon the hazelnut-tarragon gremolata around the purée, garnish with crispy sunchoke skins and microgreens, and serve immediately.