Pan-Seared King Oyster "Scallops"...Pan-Seared King Oyster "Scallops" with Parsnip-Vanilla Purée

A sophisticated vegan interpretation of a coastal classic, featuring caramelized king oyster mushroom medallions over a silky, vanilla-scented parsnip purée, balanced by a rich smoked shoyu emulsion and bright pickled blackberries.

Ingredients

Cooking Instructions

1. 01

   Carefully score a shallow crosshatch pattern on both flat cut sides of the mushroom rounds. Season both sides lightly with sea salt and set aside to draw out excess moisture.

2. 02

   In a small saucepan, combine the chopped parsnips, oat milk, and both the scraped vanilla seeds and the empty pod. Simmer gently over medium-low heat for 15-20 minutes until the parsnips are completely tender. Remove the vanilla pod.

3. 03

   Transfer the tender parsnips and cooking liquid to a high-speed blender. Add 1 tablespoon of vegan butter and blend on high until completely smooth, silky, and glossy. Season with salt to taste and keep warm.

4. 04

   Pat the mushroom "scallops" dry with a paper towel. Heat the olive oil in a cast-iron skillet over medium-high heat. Add the mushrooms and sear undisturbed for 3-4 minutes until a deep, golden-brown crust forms on the bottom.

5. 05

   Flip the mushrooms. Add 2 tablespoons of vegan butter, the smashed garlic, and the thyme sprigs to the skillet. Tilt the pan slightly and continuously spoon the foaming butter over the mushrooms for 3 minutes until tender. Transfer mushrooms to a warm plate lined with paper towels.

6. 06

   In a clean small saucepan, bring the smoked shoyu and mirin to a brief simmer, then remove from the heat. Vigorously whisk in the remaining 1 tablespoon of ice-cold vegan butter to create a glossy, emulsified savory sauce.

7. 07

   To plate, spoon a generous pool of warm parsnip-vanilla purée onto the center of each dish. Arrange three mushroom "scallops" on top of the purée. Artfully drizzle the smoked shoyu emulsion around the plate, then garnish with pickled blackberry halves and micro chervil.