Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Sunchoke Purée and Charred Leek Oil

A masterclass in plant-based textures. Tender, umami-rich king oyster mushroom medallions are scored and pan-seared to caramelized perfection, served over a silky, velvety sunchoke purée and drizzled with a vibrant, smoky leek oil.

Ingredients

Cooking Instructions

1. 01

   To make the charred leek oil, place the green leek tops in a dry cast-iron skillet over high heat. Char until they are blackened in spots and fragrant. Transfer immediately to a high-speed blender with the grapeseed oil and blend on high for 3 minutes. Strain through a coffee filter or fine cheesecloth and set aside.

2. 02

   For the sunchoke purée, combine the chopped sunchokes, oat milk, and vegetable stock in a saucepan. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes, or until the sunchokes are fork-tender. Drain, reserving the liquid.

3. 03

   Transfer the hot sunchokes to a blender with 1 tablespoon of vegan butter and a splash of the cooking liquid. Blend on high until completely smooth and velvety, adding more liquid if necessary. Season with salt and white pepper, then pass through a fine-mesh chinois. Keep warm.

4. 04

   Score the top and bottom faces of the mushroom 'scallops' in a shallow crosshatch pattern. Season both sides with flaky sea salt.

5. 05

   Heat a heavy-bottomed skillet over medium-high heat with 1 tablespoon of grapeseed oil. Add the mushroom rounds and sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms.

6. 06

   Flip the mushrooms. Add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the pan. Baste the mushrooms continuously with the foaming butter for another 3 minutes until tender. Drain on a paper towel.

7. 07

   To plate, spoon a generous pool of warm sunchoke purée onto the center of each plate. Arrange four mushroom 'scallops' on top. Drizzle the vibrant green charred leek oil around the purée. Garnish with pickled mustard seeds and micro sorrel.