Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Truffled Parsnip Velvet and Black Garlic-Hazelnut Jus

An exquisite plant-based masterpiece featuring caramelized king oyster mushroom medallions served over a silky, truffle-infused parsnip puree, finished with a deeply savory black garlic reduction and toasted hazelnuts.

Ingredients

Cooking Instructions

1. 01

   Boil the chopped parsnips in salted water for 12-15 minutes until completely tender. Drain thoroughly.

2. 02

   Transfer the hot parsnips to a high-speed blender. Add the oat milk, 20g of vegan butter, and truffle oil. Blend on high until completely smooth and velvety. Season with salt to taste and keep warm.

3. 03

   Score both flat sides of the mushroom rounds in a fine crosshatch pattern. Season generously with sea salt and cracked black pepper.

4. 04

   Heat a heavy-bottomed cast-iron skillet over medium-high heat with a splash of neutral oil. Sear the mushroom 'scallops' for 3-4 minutes on one side until deeply caramelized and golden brown.

5. 05

   Flip the mushrooms. Add the remaining 30g of vegan butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and continuously baste (arrosé) the mushrooms with the foaming butter for another 3 minutes until tender. Transfer to a paper towel to drain.

6. 06

   In a small saucepan, combine the black garlic cloves and vegetable stock. Simmer over medium heat, mashing the black garlic into the stock to dissolve. Reduce by half until a glossy, syrupy glaze forms, then stir in the crushed hazelnuts.

7. 07

   To plate, spoon a generous pool of the truffled parsnip velvet onto each plate. Artfully arrange the seared mushroom scallops on top. Drizzle with the black garlic-hazelnut jus and garnish with micro-sorrel and a sprinkle of flaky sea salt.