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

An exquisite plant-based plate featuring caramelized king oyster mushroom rounds, a velvety saffron-infused parsnip purée, and a sharp, vibrant blackberry-thyme gastrique.

Ingredients

Cooking Instructions

1. 01

   Slice the king oyster mushroom stems into 1.5-inch thick rounds. Gently score a shallow crosshatch pattern on both flat sides of each round. Set aside.

2. 02

   In a small saucepan, combine the chopped parsnips, almond milk, saffron threads, and a pinch of salt. Bring to a gentle simmer over medium heat, cover, and cook for 15-18 minutes until the parsnips are completely fork-tender.

3. 03

   While the parsnips cook, prepare the gastrique. In another small saucepan, combine the minced shallot, blackberries, maple syrup, apple cider vinegar, and one sprig of thyme. Simmer over medium-low heat for 10-12 minutes, lightly crushing the blackberries with a spoon, until the mixture reduces to a syrupy consistency. Strain through a fine-mesh sieve and set aside warm.

4. 04

   Transfer the tender parsnips and their saffron-infused cooking liquid into a high-speed blender. Add 1 tablespoon of vegan butter and blend on high until absolutely smooth, velvety, and vibrant yellow. Season with sea salt to taste and keep warm.

5. 05

   Heat the olive oil in a heavy cast-iron skillet over medium-high heat. Season the mushroom rounds generously with salt. Place them in the hot skillet and sear undisturbed for 3-4 minutes until a deep, golden-brown crust forms.

6. 06

   Flip the mushrooms. Add the remaining 2 tablespoons of vegan butter, smashed garlic, and 3 sprigs of thyme to the pan. Tilt the skillet slightly and continuously baste the mushrooms with the foaming, melted vegan butter for another 3 minutes until they are tender and caramelized.

7. 07

   To plate, spoon a generous pool of warm saffron parsnip purée onto the center of each plate. Arrange three basted mushroom 'scallops' on top. Drizzle the blackberry gastrique elegantly around the plate, then garnish with crushed toasted hazelnuts and microgreens.