Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Velvet Parsnip Purée and Hazelnut-Tarragon Gremolata

A luxurious vegan entrée featuring tender, umami-rich king oyster mushroom medallions seared to perfection, served over a silky, vanilla-infused parsnip purée, and finished with a bright, textured hazelnut-tarragon gremolata.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushroom 'scallops' by scoring both flat sides of the cut rounds in a light crosshatch pattern, being careful not to cut too deep.

2. 02

   In a medium saucepan, whisk together the vegetable stock, white miso paste, and kombu dashi powder. Bring to a gentle simmer, add the mushroom rounds, and braise for 15 minutes to infuse with umami. Remove and pat thoroughly dry on paper towels.

3. 03

   For the purée, combine chopped parsnips, oat milk, 1 tablespoon of vegan butter, and the scraped vanilla bean seeds and pod in a small saucepan. Simmer on medium-low heat until the parsnips are completely fork-tender, about 15-20 minutes. Remove the vanilla pod, transfer the mixture to a high-speed blender, and process until velvet-smooth. Season with sea salt and keep warm.

4. 04

   In a small bowl, prepare the gremolata by mixing the chopped hazelnuts, tarragon, parsley, lemon zest, 2 tablespoons of extra virgin olive oil, and a pinch of flaky sea salt. Set aside.

5. 05

   Heat the remaining 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Sear the mushroom rounds until a deep golden-brown crust forms, about 3 minutes per side. Reduce heat to low, add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the pan. Baste the mushrooms with the foaming butter for an additional minute.

6. 06

   To plate, spoon a generous pool of warm vanilla-parsnip purée onto the center of each dish. Artfully arrange three seared mushroom 'scallops' on top. Spoon the vibrant hazelnut-tarragon gremolata over and around the mushrooms. Garnish with microgreens if desired and serve immediately.