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

A sophisticated vegan masterpiece featuring caramelized king oyster mushroom medallions over a silky, vanilla-infused parsnip purée, finished with a vibrant blackberry gastrique and toasted hazelnuts.

Ingredients

Cooking Instructions

1. 01

   Score the flat circular sides of the mushroom rounds in a shallow crosshatch pattern, then soak them in warm salted water for 10 minutes to tenderize; pat dry thoroughly.

2. 02

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

3. 03

   Discard the vanilla pod. Transfer the parsnips and remaining simmer liquid to a high-speed blender. Add 1 tablespoon of vegan butter, season with sea salt to taste, and blend on high until a velvety, perfectly smooth purée forms. Keep warm.

4. 04

   To make the gastrique, combine blackberries, maple syrup, apple cider vinegar, and star anise in another small saucepan. Simmer over medium-low heat for 10 minutes until the berries collapse, then strain through a fine-mesh sieve pressing with a spoon to yield a glossy, smooth reduction.

5. 05

   Heat olive oil in a heavy cast-iron skillet over medium-high heat. Sear the mushroom rounds for 3-4 minutes on one side without moving them, until deep golden-brown and caramelized.

6. 06

   Flip the mushrooms, lower the heat to medium, and add the remaining 2 tablespoons of vegan butter, crushed garlic, and thyme sprigs to the pan. Spoon the foaming melted butter continuously over the mushrooms to baste for 3 minutes until tender.

7. 07

   To plate, spoon a generous pool of the warm parsnip-vanilla purée onto each plate. Arrange the mushroom 'scallops' on top, drizzle artistically with the blackberry gastrique, and garnish with crushed toasted hazelnuts and microgreens.