An avant-garde vegan composition featuring pan-seared King Oyster mushroom medallions, umami-rich miso glaze, and a velvety truffled cauliflower purée, finished with pickled shimeji and herb oil.
Ingredients
Cooking Instructions
- 01
Score the flat ends of the mushroom 'scallops' in a crosshatch pattern. Set aside.
- 02
In a small saucepan, simmer the cauliflower in vegetable stock until completely tender. Drain most of the liquid, then blend with truffle oil and a pinch of salt until perfectly smooth and silken. Keep warm.
- 03
Quick-pickle the shimeji mushrooms by tossing them in apple cider vinegar and a pinch of sugar; let sit for 15 minutes.
- 04
Whisk together the white miso, maple syrup, and a splash of water to create a smooth glaze.
- 05
Heat a heavy-bottomed cast iron skillet over medium-high heat. Add vegan butter, garlic, and thyme. Once the butter foams, place mushroom medallions scored-side down.
- 06
Sear the mushrooms for 3-4 minutes per side until golden brown and tender. In the last minute, brush the miso glaze over the mushrooms to caramelize slightly.
- 07
To plate: Spoon a generous circle of cauliflower silk onto the center of the plate. Arrange three 'scallops' on top. Garnish with pickled shimeji, micro-herbs, and a few drops of the remaining glaze.
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
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Nutritional Info
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