Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Smoked Sunchoke Purée & Blackberry Gastrique

An elegant, multi-textured plant-based masterpiece featuring buttery, pan-seared King Oyster mushroom medallions served over a velvety, oak-smoked sunchoke purée, balanced by a tart blackberry gastrique and a crunchy hazelnut-herb gremolata.

Ingredients

Cooking Instructions

1. 01

   Prepare the sunchoke purée: Boil the chopped sunchokes in salted water for 15-20 minutes until fork-tender. Drain well and transfer to a high-speed blender. Add 2 tablespoons of vegan butter, the oat cream, liquid smoke, and a pinch of salt. Blend on high until completely smooth and velvety. Pass through a fine-mesh chinois or sieve back into a clean saucepan. Keep warm over low heat.

2. 02

   Create the blackberry gastrique: In a small saucepan, combine the blackberries, red wine vinegar, and agave nectar. Simmer over medium-low heat for 10-12 minutes, mashing the berries gently with a fork, until the liquid reduces to a syrupy glaze. Strain through a fine sieve to remove seeds, then set the smooth glaze aside.

3. 03

   Make the hazelnut-herb gremolata: In a small mixing bowl, toss together the chopped toasted hazelnuts, finely chopped parsley, lemon zest, and a tiny pinch of flaky sea salt. Set aside for plating.

4. 04

   Score the 'scallops': Take the King Oyster mushroom rounds and lightly score a shallow crosshatch pattern on both flat cut sides of each medallion. Pat completely dry with a paper towel and season both sides generously with salt and pepper.

5. 05

   Sear the mushrooms: Heat the extra virgin olive oil in a heavy cast-iron skillet over medium-high heat. Once shimmering, add the mushroom medallions. Sear undisturbed for 3 to 4 minutes on one side until a deep, golden-brown caramelized crust forms.

6. 06

   Baste: Flip the mushrooms. Immediately add the remaining 2 tablespoons of vegan butter, the smashed garlic cloves, and the fresh thyme sprigs to the skillet. Tilt the pan slightly and continuously spoon the foaming, infused butter over the tops of the mushrooms for another 3 minutes until they are tender and succulent. Transfer to a paper towel to drain.

7. 07

   Assemble and plate: Spoon a generous pool of the warm, smoked sunchoke purée onto the center of each plate. Arrange three seared mushroom 'scallops' elegantly on top of the purée. Artfully drizzle the blackberry gastrique around the plate. Garnish the tops of the mushrooms with the hazelnut gremolata and finish with a delicate scattering of microgreens and a touch of flaky sea salt.