Pan-Seared King Oyster Mushroom...Pan-Seared King Oyster Mushroom 'Scallops' with Sunchoke Silk and Roasted Yeast Jus

An elegant plant-based masterpiece featuring caramelized king oyster mushroom medallions over a velvety sunchoke purée, finished with a deeply savory umami reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch the chives in boiling water for 10 seconds, shock in ice water, squeeze dry, then blend with grapeseed oil on high speed for 3 minutes. Strain through a coffee filter-lined sieve to yield a vibrant green oil.

2. 02

   Make the Sunchoke Silk: Simmer sunchokes in oat milk and a pinch of salt until completely tender. Transfer to a high-speed blender with 2 tablespoons of vegan butter and blend until perfectly smooth. Pass through a fine chinois and keep warm.

3. 03

   Create the Roasted Yeast Jus: Rehydrate porcini mushrooms in hot water. In a small saucepan, sauté minced shallots in 1 tablespoon of vegan butter. Add nutritional yeast and toast for 1 minute until fragrant. Deglaze with white wine, reduce by half, then add the porcini soaking liquid, vegetable stock, and chopped porcini. Simmer until reduced to a glossy, syrupy glaze. Strain and season.

4. 04

   Prep the 'scallops': Score both flat sides of the king oyster mushroom rounds in a crosshatch pattern. Pat completely dry and season with fine sea salt.

5. 05

   Sear the mushrooms: Heat a heavy-bottomed cast iron pan over medium-high heat. Add the remaining 1 tablespoon of vegan butter and a splash of oil. Sear the mushroom rounds for 3-4 minutes per side until deeply caramelized and golden brown, basting continuously with the melted butter.

6. 06

   Plate the dish: Spoon a pool of the warm Sunchoke Silk onto the center of each plate. Arrange three mushroom 'scallops' on top. Drizzle the Roasted Yeast Jus around the purée, dot with the vibrant green chive oil, and garnish with Maldon flaky salt.