Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Parsnip-Vanilla Purée and Black Garlic Gastrique

A masterclass in plant-based elegance, featuring caramelized king oyster mushroom medallions served over a velvety parsnip-vanilla bean purée, drizzled with a rich, savory-sweet black garlic gastrique.

Ingredients

Cooking Instructions

1. 01

   To make the purée, combine the chopped parsnips, oat milk, vanilla bean seeds, and the empty pod in a small saucepan. Bring to a gentle simmer over medium heat, cover, and cook for 15 minutes or until the parsnips are completely fork-tender.

2. 02

   While the parsnips cook, prepare the gastrique. In a small saucepan, combine the black garlic cloves, sherry vinegar, maple syrup, and vegetable stock. Bring to a simmer and let reduce by half. Transfer to a high-speed blender and blend until silky smooth, then strain through a fine-mesh sieve and keep warm.

3. 03

   Discard the vanilla pod from the parsnip mixture. Transfer the parsnips and cooking liquid to a blender. Add 1 tablespoon of vegan butter and blend on high speed until completely smooth, glossy, and velvet-like. Season with sea salt and white pepper to taste. Keep warm.

4. 04

   Score a shallow crosshatch pattern on both flat cut sides of the mushroom medallions. Season lightly with sea salt.

5. 05

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

6. 06

   Flip the mushrooms, then add the crushed garlic clove and thyme sprigs to the pan. Tilt the pan slightly and spoon the hot, aromatic butter over the mushrooms continuously for another 3 minutes until they are tender throughout and beautifully caramelized.

7. 07

   To plate, spoon a generous pool of the warm Parsnip-Vanilla Purée onto the center of each plate. Arrange the seared mushroom 'scallops' on top of the purée. Artfully drizzle the Black Garlic Gastrique around the plate. Garnish with microgreens and serve immediately.