Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Velvet Cauliflower-Truffle Purée & Blackberry Gastrique

A masterclass in vegan fine dining: meaty king oyster mushroom caps pan-seared in herbed vegan butter, served over a silky, truffle-infused cauliflower purée, and balanced with a sharp, vibrant blackberry-shallot gastrique.

Ingredients

Cooking Instructions

1. 01

   Score a shallow crosshatch pattern on both flat, cut sides of the mushroom rounds. Lightly season with sea salt and white pepper, then set aside to draw out excess moisture.

2. 02

   In a medium saucepan, simmer the cauliflower florets in the oat milk with a pinch of salt over medium heat until fork-tender, about 12 minutes. Transfer the mixture to a high-speed blender. Add 1 tablespoon of vegan butter and the white truffle oil. Blend on high until completely smooth and velvety. Season with salt and keep warm.

3. 03

   For the gastrique, combine the minced shallot, blackberries, maple syrup, and red wine vinegar in a small saucepan over medium heat. Simmer for 10-12 minutes, mashing the berries gently, until reduced to a syrupy consistency. Pass through a fine-mesh sieve, pressing to extract all the liquid, and discard the solids.

4. 04

   Heat a heavy cast-iron skillet over medium-high heat. Add remaining 3 tablespoons of vegan butter, the smashed garlic, and thyme sprigs. Once the butter is foaming, place the mushroom 'scallops' in the pan. Sear undisturbed for 3 to 4 minutes until a deep, golden-brown crust forms.

5. 05

   Flip the mushrooms and baste continuously with the melted herb butter. Pour in the vegetable stock, immediately cover the pan, and reduce heat to medium. Let steam-braise for 3 minutes until tender. Remove cover and let the liquid glaze the mushrooms for 1 minute.

6. 06

   In a separate small skillet, flash-fry the sage leaves in a tiny splash of oil for 5 seconds until translucent and crisp, then drain on a paper towel.

7. 07

   To plate, spoon a generous pool of the warm truffle-cauliflower purée onto the center of each dish. Artfully arrange three mushroom 'scallops' on top. Drizzle the vibrant blackberry gastrique around the plate. Garnish with the crispy sage leaves and delicate microgreens.