Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Sunchoke Silk and Smoked Porcini Dashi

A masterclass in vegan fine dining: meaty king oyster mushroom barrels basted in herb butter, served over a velvety sunchoke purée, finished with a rich, smoky porcini dashi and toasted hazelnut gremolata.

Ingredients

Cooking Instructions

1. 01

   Prepare the Smoked Porcini Dashi: In a small saucepan, combine 400ml of water, the dried porcini, and the kombu. Bring to a gentle simmer for 15 minutes. Remove from heat, discard the kombu, and strain the liquid through a fine-mesh sieve lined with cheesecloth. Whisk in the white miso paste and liquid smoke until completely dissolved. Keep warm.

2. 02

   Create the Sunchoke Silk: In a medium saucepan, combine the chopped sunchokes, oat milk, and a pinch of salt. Bring to a simmer over medium heat, cover, and cook for 15-20 minutes until the sunchokes are completely tender. Transfer the mixture to a high-speed blender, add 1 tablespoon of vegan butter, and blend on high until smooth and velvety. Pass through a chinois/fine sieve. Season with white pepper and salt to taste, then keep warm.

3. 03

   Prep the 'Scallops': Lightly score a crosshatch pattern on the top and bottom flat surfaces of the sliced king oyster mushroom barrels. Pat them completely dry with a paper towel and season lightly with sea salt.

4. 04

   Mix the Hazelnut Gremolata: In a small bowl, combine the finely chopped hazelnuts, chopped parsley, lemon zest, 1 tablespoon of extra virgin olive oil, and a pinch of sea salt. Set aside for garnish.

5. 05

   Sear the Mushrooms: Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed cast-iron skillet over medium-high heat. Place the mushroom 'scallops' flat-side down. Sear undisturbed for 3-4 minutes until a deep, golden-brown crust forms. Flip the mushrooms, then add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan and continuously baste the mushrooms with the foaming herb butter for another 3 minutes until tender throughout. Drain on paper towels.

6. 06

   Plate the Dish: Spoon a generous pool of the warm Sunchoke Silk onto the center of each plate. Arrange three seared mushroom 'scallops' elegantly on top of the silk. Carefully ladle the warm Smoked Porcini Dashi around the base of the purée. Garnish the crown of each scallop with a small spoonful of Hazelnut Gremolata. Serve immediately.