Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Saffron Parsnip Purée & Charred Leek Oil

An elegant, Michelin-star quality plant-based dish featuring tender, caramelized king oyster mushroom medallions on a bed of silky saffron-infused parsnip purée, finished with an aromatic charred leek oil.

Ingredients

Cooking Instructions

1. 01

   Lightly score a crosshatch pattern onto both flat sides of the mushroom medallions. Whisk the vegetable broth and miso paste together in a shallow bowl, then submerge the mushrooms. Let them brine for 15 minutes to infuse flavor, then drain and pat thoroughly dry with paper towels.

2. 02

   In a small saucepan, gently warm the oat milk with the saffron threads. Remove from the heat just before it boils, cover, and let steep for 10 minutes to extract the golden color and aroma.

3. 03

   Boil the chopped parsnips in salted water until fork-tender, about 12-15 minutes. Drain and transfer to a high-speed blender. Add the saffron-infused milk (discarding or keeping saffron threads based on texture preference) and 1 tablespoon of vegan butter. Blend on high until completely smooth and velvety. Season with sea salt and white pepper, then keep warm.

4. 04

   For the leek oil, heat a dry skillet over medium-high heat. Char the leek greens until blackened in spots. Transfer the charred leeks and grapeseed oil to a blender and blend on high for 2 minutes. Strain the oil through a fine-mesh sieve lined with cheesecloth or a coffee filter to yield a vibrant green oil.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of vegan butter. Once foaming, add the mushroom medallions. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms. Flip the mushrooms, add the smashed garlic and thyme sprigs to the pan, and spoon the melted butter over the mushrooms for another 3 minutes.

6. 06

   To plate, spoon a generous pool of the warm saffron parsnip purée onto the center of each plate. Arrange three mushroom 'scallops' on top. Drizzle the green charred leek oil around the plate, scatter toasted pine nuts, and garnish elegantly with microgreens.