Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Truffled Parsnip Purée and Saffron Demi-Glace

A masterclass in vegan fine dining: tender, caramelized king oyster mushroom medallions mimicking scallops, resting on a silky, truffle-scented parsnip purée, finished with a rich saffron and red wine reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushroom 'scallops' by scoring both flat sides of the cut medallions in a light crosshatch pattern. Lightly season with salt and pepper, and set aside on paper towels to draw out excess moisture.

2. 02

   To make the parsnip purée, boil the chopped parsnips in salted water for 15 minutes or until fork-tender. Drain and transfer to a high-speed blender with the cashew cream, 1 tablespoon of vegan butter, truffle oil, and a pinch of salt. Blend on high until completely smooth, velvety, and glossy. Keep warm.

3. 03

   For the saffron demi-glace, melt 1 tablespoon of vegan butter in a small saucepan over medium heat. Sauté the minced shallots until translucent. Add the red wine, vegetable stock, saffron threads, and maple syrup. Bring to a simmer and reduce by three-quarters until the liquid is thick and syrupy. Strain through a fine-mesh sieve and keep warm.

4. 04

   Pat the mushroom medallions completely dry with paper towels. Heat the olive oil and the remaining 1 tablespoon of vegan butter in a heavy cast-iron skillet over medium-high heat. Once hot, sear the mushrooms for 3 to 4 minutes on each side until deeply caramelized and golden-brown, basting frequently with the hot fat.

5. 05

   To plate, spoon a generous pool of truffled parsnip purée onto the center of each warmed plate. Artfully arrange three seared mushroom 'scallops' on top of the purée. Drizzle the saffron demi-glace around the plate, garnish with microgreens, and finish with a sprinkle of flaky sea salt.