Miso-Glazed King Oyster Mushrooms...Miso-Glazed King Oyster Mushrooms with Parsnip-Vanilla Silk

A sophisticated plant-based entrée featuring umami-rich mushroom medallions paired with a velvety, aromatic parsnip purée and bright pickled mustard seeds.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine mustard seeds, apple cider vinegar, and agave. Simmer over low heat for 15 minutes until seeds are plump. Set aside to cool.

2. 02

   Boil parsnips in salted water until tender. Drain and transfer to a high-speed blender. Add cashew cream and vanilla bean seeds. Blend until completely smooth and silken. Season with sea salt and keep warm.

3. 03

   Slice the King Oyster mushroom stems into 1-inch thick medallions. Score a crosshatch pattern into the flat sides of each medallion.

4. 04

   Whisk miso, maple syrup, and tamari in a small bowl to create the glaze.

5. 05

   Heat grapeseed oil in a cast-iron skillet over medium-high heat. Sear mushroom medallions for 3-4 minutes per side until golden brown and tender.

6. 06

   Reduce heat to low, brush the miso glaze onto the mushrooms, and flip to caramelize for 30 seconds. Remove immediately to prevent burning.

7. 07

   To plate: Swipe a generous spoonful of parsnip silk across the plate. Arrange mushroom medallions on top. Garnish with pickled mustard seeds, dots of chive oil, and micro-sorrel.