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Miso-Glazed King Oyster Mushroom...Miso-Glazed King Oyster Mushroom Scallops with Truffled Parsnip Silk

Name: Miso-Glazed King Oyster Mushroom Scallops with Truffled Parsnip Silk
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: 2 large King Oyster mushrooms, stems cut into 1-inch thick rounds; 300g parsnips, peeled and chopped; 1 tbsp white miso paste; 1 tsp grade A maple syrup; 100ml high-quality oat cream or cashew cream; 1 tsp white truffle oil; 2 tbsp cultured vegan butter; 2 tbsp pine nuts, toasted; 1/2 bunch fresh flat-leaf parsley, finely chopped; Zest of 1 organic lemon; 200ml low-sodium vegetable stock; Flaky sea salt to taste

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Cuisine

Contemporary Vegan

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

25 mins

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Difficulty

Medium

Exquisite seared mushroom medallions glazed in savory white miso, served over a velvet-smooth parsnip purée with a bright pine nut gremolata.

Contemporary VeganMedium

Ingredients

•2 large King Oyster mushrooms, stems cut into 1-inch thick rounds

•300g parsnips, peeled and chopped

•1 tbsp white miso paste

•1 tsp grade A maple syrup

•100ml high-quality oat cream or cashew cream

•1 tsp white truffle oil

•2 tbsp cultured vegan butter

•2 tbsp pine nuts, toasted

•1/2 bunch fresh flat-leaf parsley, finely chopped

•Zest of 1 organic lemon

•200ml low-sodium vegetable stock

•Flaky sea salt to taste

Cooking Instructions

01
Score a shallow crosshatch pattern into the top and bottom flat surfaces of the mushroom discs to allow the glaze to penetrate.
02
In a small saucepan, simmer the chopped parsnips in vegetable stock over medium heat until fork-tender, approximately 15 minutes.
03
Drain the parsnips and transfer to a high-speed blender. Add the oat cream and truffle oil, blending until a perfectly smooth 'silk' consistency is achieved. Season with salt and keep warm.
04
In a small bowl, whisk together the white miso paste, maple syrup, and 1 tablespoon of warm water until smooth.
05
Prepare the gremolata by roughly chopping the toasted pine nuts and tossing them with the finely chopped parsley and lemon zest.
06
Heat the vegan butter in a heavy-bottomed skillet over medium-high heat. Sear the mushroom 'scallops' for 3-4 minutes per side until they develop a deep golden-brown crust.
07
Reduce the heat to low. Brush the miso glaze onto the tops of the mushrooms and cook for 1 additional minute until the glaze is caramelized and glossy.
08
To serve, spoon a generous pool of truffled parsnip silk onto the center of each plate. Arrange the mushroom scallops on top and finish with a sprinkle of the pine nut gremolata and flaky sea salt.

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