Pan-Seared King Oyster Mushroom...Pan-Seared King Oyster Mushroom 'Scallops' with Sunchoke Silk and Leek Ash Oil

An elegant plant-based masterpiece featuring caramelized king oyster mushroom medallions over a velvety sunchoke purée, accented with a dramatic charred leek ash oil and brightened with pickled mustard seeds.

Ingredients

Cooking Instructions

1. 01

   To make the pickled mustard seeds, combine apple cider vinegar, maple syrup, a pinch of salt, and mustard seeds in a small saucepan. Bring to a gentle simmer for 15 minutes until the seeds plump up. Remove from heat and let cool in the liquid.

2. 02

   For the leek ash oil, preheat your oven to 450°F (230°C). Place the dark green leek tops on a baking sheet and roast until completely charred and blackened (about 15-20 minutes). Let cool, then blend the blackened leeks with the grapeseed oil in a high-speed blender until completely smooth. Strain through a coffee filter or fine cheesecloth to yield a jet-black oil.

3. 03

   For the sunchoke silk, place the chopped sunchokes, oat milk, 1 smashed garlic clove, and a pinch of salt in a saucepan. Simmer over medium-low heat until the sunchokes are completely tender (about 20 minutes). Drain, reserving the cooking liquid. Blend the sunchokes in a high-speed blender with 2 tbsp of vegan butter, adding just enough cooking liquid to achieve an ultra-smooth, silky purée. Season with white pepper and keep warm.

4. 04

   Using a sharp paring knife, score a shallow crosshatch pattern on the flat top and bottom surfaces of the king oyster mushroom 'scallops'. Season both sides generously with fine sea salt.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat. Add 2 tbsp of vegan butter. Once foaming, place the mushroom rounds in the pan. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms. Flip, add the remaining 2 smashed garlic cloves and thyme sprigs to the pan, and spoon the foaming butter over the mushrooms (basting) for another 3 minutes until tender throughout.

6. 06

   To plate, spoon a generous pool of sunchoke silk onto the center of each plate. Arrange three mushroom 'scallops' on top. Spoon the pickled mustard seeds delicately over the mushrooms. Drizzle the striking black leek ash oil around the purée, and finish with a sprinkle of flaky sea salt and microgreens.