Pan-Seared King Oyster "Scallops"...Pan-Seared King Oyster "Scallops" with Saffron-Parsnip Velouté

Name: Pan-Seared King Oyster "Scallops" with Saffron-Parsnip Velouté
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Cuisine: Modern French
Ingredients: 4 large king oyster mushrooms (stems only, cut into 1.5-inch thick rounds); 4 tbsp extra virgin olive oil, divided; 2 tbsp unsalted vegan butter; 2 garlic cloves, smashed; 3 fresh thyme sprigs; 300g parsnips, peeled and chopped; 1 medium shallot, finely minced; 1 generous pinch of saffron threads; 300ml low-sodium vegetable stock; 100ml unsweetened oat cream (or cashew cream); 30g fresh flat-leaf parsley, leaves only; 1 tsp white truffle oil; 20g toasted hazelnuts, crushed; Sea salt and freshly cracked black pepper to taste

🍴

Cuisine

Modern French

👥

Servings

⏱

Prep Time

25 mins

🍳

Cook Time

35 mins

⭐

Difficulty

Medium

Elegant pan-seared king oyster mushroom medallions served over a silky, saffron-infused parsnip purée, finished with a vibrant truffled herb oil and toasted hazelnuts.

Modern FrenchMedium

Ingredients

•4 large king oyster mushrooms (stems only, cut into 1.5-inch thick rounds)

•4 tbsp extra virgin olive oil, divided

•2 tbsp unsalted vegan butter

•2 garlic cloves, smashed

•3 fresh thyme sprigs

•300g parsnips, peeled and chopped

•1 medium shallot, finely minced

•1 generous pinch of saffron threads

•300ml low-sodium vegetable stock

•100ml unsweetened oat cream (or cashew cream)

•30g fresh flat-leaf parsley, leaves only

•1 tsp white truffle oil

•20g toasted hazelnuts, crushed

•Sea salt and freshly cracked black pepper to taste

Cooking Instructions

01
Score the top and bottom flat surfaces of the king oyster mushroom rounds in a light crosshatch pattern, about 1/8-inch deep. Season lightly with sea salt and set aside.
02
For the velouté, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the minced shallot and sauté for 3 minutes until translucent.
03
Add the chopped parsnips, saffron threads, and vegetable stock to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the parsnips are completely fork-tender.
04
While the parsnips simmer, prepare the herb oil. Blanch the parsley leaves in boiling water for 10 seconds, immediately transfer to ice water, squeeze out all excess moisture, and blend on high speed with 3 tablespoons of olive oil. Strain through a fine-mesh sieve and stir in the truffle oil.
05
Transfer the tender parsnips and their cooking liquid into a high-speed blender. Add the oat cream and blend on high until completely smooth, silky, and velvety. Season with sea salt to taste and keep warm.
06
Heat a heavy skillet (preferably cast iron) over medium-high heat. Add the remaining 1 tablespoon of olive oil. Sear the mushroom "scallops" until they develop a deep golden-brown crust, about 3-4 minutes per side.
07
Reduce the heat to medium. Add the vegan butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the mushrooms with the foaming butter for 2 minutes.
08
To serve, ladle a generous pool of warm saffron-parsnip velouté into the center of shallow bowls. Arrange the pan-seared mushroom "scallops" on top. Drizzle with the truffled herb oil and garnish with the crushed toasted hazelnuts.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023