Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Truffled Cauliflower Velouté

Pan-seared king oyster mushroom medallions basted in thyme-infused vegan butter, served over a velvety truffle-scented cauliflower purée and finished with a vibrant herb oil.

Ingredients

Cooking Instructions

1. 01

   Cut the king oyster mushroom stalks into 1.5-inch thick rounds. Gently score a shallow crosshatch pattern on both flat cut sides of each round. Set aside.

2. 02

   In a small saucepan, combine cauliflower florets and almond milk. Bring to a gentle simmer over medium heat and cook for 12-15 minutes until the cauliflower is completely fork-tender.

3. 03

   Transfer the cauliflower and cooking liquid to a high-speed blender. Add 1 tablespoon of vegan butter, truffle oil, and a pinch of salt. Blend on high until completely smooth, velvety, and emulsified. Keep warm.

4. 04

   Make the herb oil: Blanch the parsley in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture. Blend the parsley with 3 tablespoons of olive oil until vibrant green, then strain through a fine-mesh sieve.

5. 05

   Heat the remaining 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat. Sear the mushroom 'scallops' for 3-4 minutes on one side until a deep, golden-brown crust forms.

6. 06

   Flip the mushrooms. Add the remaining 2 tablespoons of vegan butter, crushed garlic, and fresh thyme sprigs to the pan. Spoon the foaming, melted butter continuously over the mushrooms for another 3 minutes until tender throughout.

7. 07

   To plate, spoon a generous pool of warm truffled cauliflower velouté onto the center of each plate. Arrange three mushroom 'scallops' on top. Drizzle the vibrant green herb oil around the plate, and garnish with microgreens and flaky sea salt.