Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Sunchoke Purée and Hazelnut-Miso Emulsion

An elegant, multi-textured vegan masterpiece featuring caramelized king oyster mushroom discs served over a velvety sunchoke purée, accented with quick-pickled shimeji mushrooms and a rich hazelnut-miso emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled shimeji: In a small saucepan, bring the rice vinegar, 50ml of water, and organic sugar to a gentle simmer until the sugar dissolves. Pour the warm liquid over the trimmed shimeji mushrooms in a sterile jar and let sit to quick-pickle.

2. 02

   Make the sunchoke purée: In a medium saucepan, combine the chopped sunchokes and oat milk. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the sunchokes are completely tender. Transfer to a high-speed blender with 2 tablespoons of vegan butter and 1 teaspoon of white miso. Blend on high until velvety smooth. Season with sea salt and white pepper, then pass through a fine-mesh chinois for an ultra-fine texture. Keep warm.

3. 03

   Create the hazelnut-miso emulsion: In a clean high-speed blender, combine the toasted hazelnuts, hazelnut oil, 50ml of warm water, sherry vinegar, maple syrup, and the remaining 3 teaspoons of white miso paste. Blend on high until completely emulsified, smooth, and creamy. Set aside in a squeeze bottle.

4. 04

   Prepare the mushroom 'scallops': Score one flat side of each king oyster mushroom disc in a light crosshatch pattern. Pat dry with a paper towel and season both sides with a pinch of sea salt.

5. 05

   Sear the 'scallops': Heat the olive oil in a heavy cast-iron skillet over medium-high heat. Place the mushroom discs scored-side down and sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms. Flip the mushrooms, add the remaining 2 tablespoons of vegan butter, smashed garlic cloves, and thyme sprigs to the pan. Spoon the foaming melted butter over the mushrooms continuously for another 3 minutes until tender throughout. Transfer to a paper-towel-lined plate to drain.

6. 06

   Assemble the dish: Spoon a generous pool of warm sunchoke purée onto the center of each pre-warmed serving plate. Arrange three seared mushroom 'scallops' on top. Dot the hazelnut-miso emulsion artfully around the plate. Garnish with a few pickled shimeji mushrooms, some crushed toasted hazelnuts, and fresh micro-sorrel or chervil. Serve immediately.