Pan-Seared Lion's Mane with...Pan-Seared Lion's Mane with Smoked Sunchoke Purée and Black Garlic Jus

A masterclass in plant-based haute cuisine featuring caramelized Lion's Mane mushroom steaks glazed in an umami-rich black garlic reduction, nestled over a velvet smoked sunchoke purée and garnished with toasted hazelnut crumb and vibrant herb oil.

Ingredients

Cooking Instructions

1. 01

   Blanch the parsley in boiling salted water for 15 seconds, immediately shock in an ice bath, squeeze completely dry, and blend with grapeseed oil on high for 2 minutes. Strain through a fine-mesh coffee filter to yield a brilliant green herb oil.

2. 02

   In a medium saucepan, simmer the peeled sunchokes in oat milk with a pinch of salt over low heat until knife-tender (approx. 18-20 minutes). Transfer to a high-speed blender with the smoked olive oil and purée until silky and glossy; season to taste and keep warm.

3. 03

   For the jus, combine roasted vegetable stock, black garlic paste, and sherry vinegar in a small saucepan. Reduce over medium-high heat by two-thirds until syrupy. Off the heat, whisk in 1 tablespoon of cold plant-based butter to mount the sauce; season with salt and white pepper.

4. 04

   Heat a heavy cast-iron skillet over medium-high heat with a drizzle of neutral oil. Place the Lion's Mane mushrooms into the pan, place a secondary heavy pan on top to gently compress them into flat steaks, and sear for 4-5 minutes until deep golden brown.

5. 05

   Flip the mushroom steaks, add the remaining 2 tablespoons of plant butter and fresh thyme sprigs to the pan, and continuously baste the mushrooms with the foaming butter for an additional 3-4 minutes until cooked through and thoroughly glazed.

6. 06

   To plate: Spoon a generous swoosh of smoked sunchoke purée onto each warmed plate. Place a seared Lion's Mane steak adjacent to the purée. Drizzle the glossed black garlic jus around the mushroom, finish with dots of herb oil, a sprinkling of toasted hazelnut crumb, and flaky sea salt.