Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Saffron-Parsnip Silk and Charred Leek Oil

An exquisite plant-based masterpiece featuring caramelized king oyster mushroom medallions resting on a velvety saffron-infused parsnip purée, drizzled with vibrant leek oil and finished with toasted hazelnuts.

Ingredients

Cooking Instructions

1. 01

   Score a shallow crosshatch pattern on both flat sides of each mushroom round. Whisk the white miso paste into the warm water and submerge the mushroom rounds for 15 minutes to infuse umami. Drain and pat completely dry with a paper towel.

2. 02

   To make the Saffron-Parsnip Silk, combine chopped parsnips, oat milk, saffron threads, and a pinch of salt in a small saucepan. Cover and simmer gently over low heat for 18 minutes, or until the parsnips are completely tender.

3. 03

   Transfer the tender parsnips and cooking liquid to a high-speed blender. Add 1 tablespoon of vegan butter and blend on high for 2 minutes until a perfectly silken, bright yellow purée forms. Season to taste with white pepper and salt. Keep warm.

4. 04

   To make the Leek Oil, blanch the chopped leek greens in boiling water for 30 seconds, then immediately shock in ice water. Drain, squeeze out all excess moisture, and blend on high speed with the grapeseed oil for 2 minutes. Strain through a fine-mesh sieve lined with cheesecloth.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat. Add the remaining 3 tablespoons of vegan butter, garlic, and thyme. Once the butter is foaming, add the mushroom rounds. Sear for 3-4 minutes per side, constantly spooning the hot garlic-herb butter over the mushrooms (basting) until they are beautifully caramelized and tender.

6. 06

   To assemble, spoon a generous pool of warm saffron-parsnip purée onto the center of two heated plates. Arrange three mushroom 'scallops' elegantly on top. Drizzle the vibrant green leek oil in a ring around the purée. Garnish with crushed hazelnuts and microgreens, and serve immediately.