Truffle-Scented King Oyster 'Scallops'...Truffle-Scented King Oyster 'Scallops' with Sweet Pea & Mint Velouté

Exquisitely seared mushroom medallions served over a vibrant, silky pea emulsion, finished with crisp sunchoke shards and a hint of black truffle.

Ingredients

Cooking Instructions

1. 01

   Prepare the sunchoke crisps: Heat a small amount of oil in a pan to 170°C. Fry the shaved Jerusalem artichoke slices until golden and translucent. Drain on paper towels and season immediately with fine sea salt.

2. 02

   For the velouté: Sauté the minced shallot in 10g of vegan butter until translucent. Add the peas and vegetable stock. Simmer gently for 5 minutes until the peas are tender but still vibrant green.

3. 03

   Transfer the pea mixture to a high-speed blender. Add fresh mint and lemon juice. Blend on high until completely smooth. Pass through a fine-mesh chinois or sieve to achieve a velvet texture. Keep warm.

4. 04

   Prepare the 'scallops': Score a light crosshatch pattern into the top and bottom of each mushroom medallion. Season with salt and white pepper.

5. 05

   Heat grapeseed oil in a heavy-bottomed skillet over medium-high heat. Place mushroom medallions in the pan and sear for 3-4 minutes per side until deeply caramelized and golden brown.

6. 06

   In the final minute of searing, add the remaining vegan butter and truffle oil to the pan. Baste the mushrooms with the foaming butter to infuse the flavor.

7. 07

   To plate: Spoon a generous pool of the pea velouté into the center of a shallow bowl. Arrange three mushroom 'scallops' on top. Garnish with sunchoke crisps and micro-herbs if desired.