Basted King Oyster 'Marrow'...Basted King Oyster 'Marrow' with Smoked Celeriac Mousseline and Truffled Porcini Glaze

An exquisite plant-based interpretation of marrow and roasted meat, featuring caramelized king oyster mushroom cylinders basted in herb-infused cultured butter, resting atop a velvety smoked celeriac purée and finished with a rich truffled mushroom demi-glace.

Ingredients

Cooking Instructions

1. 01

   Rehydrate dried porcini mushrooms in 150ml of hot water for 20 minutes. Strain through a fine-mesh sieve, reserving both the reconstituted mushrooms and the rich soaking liquor.

2. 02

   Prepare the pickled mustard caviar: in a small saucepan, combine mustard seeds, apple cider vinegar, maple syrup, and 50ml water. Simmer gently over low heat until the seeds are plump and the liquid is nearly absorbed (about 15 minutes). Set aside.

3. 03

   For the celeriac mousseline: steam the diced celeriac until completely tender, about 15-18 minutes. Transfer immediately to a high-speed blender with warmed oat milk, 40g vegan butter, and a pinch of smoked sea salt. Blend on high until exceptionally glossy and silk-smooth. Keep warm.

4. 04

   For the truffled glaze: sauté minced shallots in 10g vegan butter until translucent. Add minced rehydrated porcini and cook for 2 minutes. Deglaze with red wine and reduce by three-quarters. Pour in the reserved porcini liquor and vegetable stock. Simmer until reduced to a syrupy demi-glace consistency (about 12-15 minutes). Strain through a chinois, then whisk in the black truffle paste and season.

5. 05

   Heat a heavy cast-iron pan over medium-high heat with a splash of neutral oil. Season king oyster cylinders with salt. Sear cut-side down without moving for 3-4 minutes until deeply golden brown and caramelized.

6. 06

   Flip the mushrooms and reduce heat to medium. Add remaining 40g vegan butter, crushed garlic cloves, thyme, and rosemary. Continuously baste the mushrooms with the foaming butter for 4-5 minutes until tender all the way through.

7. 07

   To plate: swipe a generous spoonful of warm smoked celeriac mousseline across each heated plate. Center two roasted king oyster 'marrow' rounds. Spoon the lustrous truffled mushroom glaze over and around the mushrooms. Crown each round with pickled mustard caviar and delicate leaves of wood sorrel.