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Salt-Crusted King Oyster Mushroom...Salt-Crusted King Oyster Mushroom Scallops with Smoked Cauliflower Mousseline

Name: Salt-Crusted King Oyster Mushroom Scallops with Smoked Cauliflower Mousseline
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 4 large King Oyster mushrooms, stems only, sliced into 1-inch thick rounds; 1 medium head of cauliflower, cut into florets; 100ml unsweetened coconut cream; 2 tablespoons white miso paste; 500ml high-quality vegetable or kombu stock; 50g pine nuts, lightly toasted; 1 bunch fresh flat-leaf parsley, finely chopped; 1 teaspoon freshly grated lemon zest; 1 tablespoon non-pareil capers, drained and minced; 4 tablespoons premium extra virgin olive oil; 2 drops liquid smoke; 2 cloves garlic, confit or roasted

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Cuisine

Contemporary Vegan

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Servings

⏱

Prep Time

30 mins

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Cook Time

40 mins

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Difficulty

Hard

Exquisite pan-seared King Oyster medallions infused with umami, served over a velvet-smooth smoked cauliflower purée and finished with a bright pine nut gremolata.

Contemporary VeganHard

Ingredients

•4 large King Oyster mushrooms, stems only, sliced into 1-inch thick rounds

•1 medium head of cauliflower, cut into florets

•100ml unsweetened coconut cream

•2 tablespoons white miso paste

•500ml high-quality vegetable or kombu stock

•50g pine nuts, lightly toasted

•1 bunch fresh flat-leaf parsley, finely chopped

•1 teaspoon freshly grated lemon zest

•1 tablespoon non-pareil capers, drained and minced

•4 tablespoons premium extra virgin olive oil

•2 drops liquid smoke

•2 cloves garlic, confit or roasted

Cooking Instructions

01
Score the top and bottom of the mushroom rounds in a fine crosshatch pattern. Simmer them in the vegetable stock whisked with miso paste for 15 minutes until tender. Drain and pat completely dry.
02
Steam the cauliflower florets until completely soft. Transfer to a high-speed blender with coconut cream, garlic, liquid smoke, and a pinch of sea salt. Blitz until aerated and silky smooth.
03
Prepare the gremolata by combining the chopped parsley, toasted pine nuts, lemon zest, minced capers, and 2 tablespoons of olive oil in a small bowl. Season with black pepper.
04
Heat the remaining olive oil in a heavy-bottomed cast iron skillet over medium-high heat. Sear the mushroom 'scallops' for 3-4 minutes per side until a deep golden-brown crust forms.
05
To plate, swipe a generous spoonful of the warm smoked cauliflower mousseline across the base of a warmed plate. Arrange three mushroom scallops vertically along the purée.
06
Garnish by spooning the pine nut gremolata directly onto the mushrooms. Finish with a final drizzle of premium olive oil and a few micro-greens if available.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023