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

An elegant Michelin-caliber dish featuring succulent, scored king oyster mushroom medallions basted in herb butter, set over a silky vanilla-infused parsnip purée, finished with a vibrant blackberry reduction and toasted hazelnut soil.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushrooms: Gently score both flat circular sides of the king oyster mushroom rounds in a crosshatch pattern, about 1/8-inch deep. Season lightly with salt and let rest for 10 minutes to draw out excess moisture, then pat dry with a paper towel.

2. 02

   Make the Parsnip Purée: In a medium saucepan, combine chopped parsnips, cashew milk, scraped vanilla seeds, and the empty pod. Bring to a gentle simmer over medium-low heat. Cook for 15-20 minutes until the parsnips are completely fork-tender. Remove and discard the vanilla pod.

3. 03

   Blend the Purée: Transfer the parsnips and cooking liquid to a high-speed blender. Add 1 tablespoon of the vegan butter and a pinch of salt. Blend on high until completely smooth, glossy, and velvety. Keep warm.

4. 04

   Prepare the Blackberry Reduction: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the minced shallot until translucent. Add the blackberries, red wine, and maple syrup. Simmer for 8-10 minutes, breaking down the berries with a spoon, until reduced to a syrupy glaze. Stir in the chopped tarragon, strain through a fine sieve to remove seeds, and set aside.

5. 05

   Sear the 'Scallops': Heat a heavy cast-iron skillet over high heat with 1 tablespoon of olive oil. Place the mushroom rounds scored-side down. Sear undisturbed for 3-4 minutes until a deep, golden-brown crust forms, then flip.

6. 06

   Baste: Lower the heat to medium. Add the remaining 3 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the skillet. Tilt the pan and continuously spoon the foaming, herb-infused butter over the mushrooms for 3 minutes until tender and caramelized. Transfer to a plate lined with paper towels.

7. 07

   Assemble and Plate: Spoon a generous pool of vanilla-parsnip purée onto the center of each plate. Arrange three seared mushroom 'scallops' on top. Drizzle the blackberry-tarragon reduction artistically around the plate. Garnish with a sprinkle of crushed toasted hazelnuts, fresh tarragon leaves, and a touch of Maldon flaky salt.