Pan-Seared King Oyster "Scallops"...Pan-Seared King Oyster "Scallops" with Jerusalem Artichoke Silk and Black Garlic Reduction

A masterclass in plant-based textures. Tender, caramelized king oyster mushroom rounds rest on a velvety purée of roasted sunchokes, finished with a sweet-savory black garlic reduction and a toasted hazelnut-herb crumble.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushroom 'scallops' by scoring a shallow crosshatch pattern on both flat, cut sides of each mushroom round. Season lightly with sea salt and set aside on paper towels to draw out excess moisture.

2. 02

   To make the Jerusalem Artichoke Silk: Boil the chopped artichokes in salted water for 15-20 minutes until completely tender. Drain and transfer to a high-speed blender with the oat milk, 1 tablespoon of vegan butter, and truffle oil. Blend on high until ultra-smooth. Pass through a fine-mesh chinois sieve for a silky texture, season with salt, and keep warm.

3. 03

   To make the Black Garlic Reduction: In a small saucepan, combine the black garlic cloves, vegetable stock, maple syrup, tamari, and sherry vinegar. Bring to a simmer over medium heat and reduce by half (about 8-10 minutes). Transfer to a blender and purée until completely smooth and glossy. Keep warm.

4. 04

   In a heavy-cast iron skillet, heat 1 tablespoon of neutral oil over medium-high heat. Pat the mushroom scallops dry once more. Place them in the hot pan and sear undisturbed for 3 to 4 minutes until a deep, golden-brown crust forms.

5. 05

   Flip the mushrooms. Immediately add the remaining 2 tablespoons of vegan butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and continuously spoon the foaming, herb-infused butter over the mushrooms for another 3 minutes until tender throughout. Remove from pan and drain briefly on paper towels.

6. 06

   Assemble the plate: Spoon a generous pool of the warm Jerusalem Artichoke Silk in the center of each plate, using the back of the spoon to create a elegant swoop. Arrange three mushroom 'scallops' on top of the purée.

7. 07

   Drizzle artistic droplets of the Black Garlic Reduction around the plate. Combine the crushed hazelnuts and chopped chives, then scatter them delicately around the mushrooms. Garnish with microgreens and serve immediately.