Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Saffron-Parsnip Silk

Exquisite pan-seared king oyster mushroom medallions served over a velvety, saffron-infused parsnip purée, finished with a bright and textured toasted hazelnut gremolata.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the chopped parsnips, oat milk, and saffron threads. Bring to a gentle simmer over medium heat, then cover and cook for 15-20 minutes until the parsnips are completely fork-tender.

2. 02

   While the parsnips cook, prepare the mushrooms. Score a shallow crosshatch pattern on the flat top and bottom surfaces of each mushroom round. Pat them dry with a paper towel and season lightly with salt.

3. 03

   Create the hazelnut gremolata by mixing the chopped hazelnuts, parsley, lemon zest, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and a pinch of salt in a small bowl. Set aside.

4. 04

   Transfer the cooked parsnips and their saffron-milk liquid into a high-speed blender. Add 2 tablespoons of extra virgin olive oil and 1/2 teaspoon of salt. Blend on high until completely silky and smooth. Keep warm.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat. Add the vegan butter. Once foaming, place the mushroom 'scallops' in the pan. Sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms.

6. 06

   Flip the mushrooms. Add the smashed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the mushrooms continuously for 2 minutes.

7. 07

   Pour in the white wine to deglaze the pan, letting it reduce by half for about 1 minute. Remove from heat.

8. 08

   To plate, spoon a generous pool of the Saffron-Parsnip Silk onto the center of each dish. Arrange the seared mushroom 'scallops' on top. Spoon the hazelnut gremolata over the mushrooms, drizzle with the remaining pan juices, and serve immediately.