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

An elegant avant-garde vegan entree featuring caramelized king oyster mushroom medallions served over a velvety, roasted sunchoke purée, accented by a tart blackberry-red wine reduction and a crunchy hazelnut-truffle gremolata.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Silk: In a medium saucepan, boil the peeled and chopped sunchokes in salted water until completely fork-tender, about 15-20 minutes. Drain thoroughly.

2. 02

   Blend the Sunchokes: Transfer the warm sunchokes to a high-speed blender. Add the cashew milk, extra virgin olive oil, and a pinch of salt. Blend on high until completely smooth and velvety. Pass through a fine-mesh chinois for an ultra-silky texture. Keep warm.

3. 03

   Score the Mushroom 'Scallops': Lightly score both flat circular sides of the king oyster mushroom rounds in a crosshatch pattern, being careful not to cut too deep.

4. 04

   Simmer the Gastrique: In a small saucepan, combine the fresh blackberries, dry red wine, maple syrup, and sherry vinegar. Simmer over medium-low heat until the blackberries break down and the liquid reduces to a syrupy glaze, about 10-12 minutes. Strain through a fine sieve, pressing to extract all juices, and discard the seeds.

5. 05

   Sear the Mushrooms: Heat the vegan butter in a cast-iron skillet over medium-high heat. Once foaming, add the mushroom rounds. Sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms.

6. 06

   Baste and Braise: Flip the mushrooms. Add the smashed garlic and thyme sprigs to the pan, spooning the melted butter over the mushrooms. Pour in the vegetable dashi, immediately cover with a lid, and reduce the heat to low. Let braise for 5 minutes until the mushrooms are tender and juicy.

7. 07

   Create the Gremolata: In a small bowl, toss together the finely chopped toasted hazelnuts, minced parsley, lemon zest, black truffle oil, and a pinch of flaky sea salt.

8. 08

   Artistic Plating: Spoon a generous pool of the warm sunchoke silk onto the center of each plate. Arrange three braised mushroom 'scallops' on top. Drizzle artistic droplets of the blackberry gastrique around the plate. Garnish the crown of each mushroom with the hazelnut-truffle gremolata and serve immediately.