Charred King Oyster Mushroom...Charred King Oyster Mushroom 'Scallops' with Truffled Cauliflower Silk

A sophisticated vegan entrée featuring pan-seared King Oyster mushrooms served over a velvety truffle-infused cauliflower purée, finished with a bright hazelnut gremolata and quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring rice vinegar, a pinch of sugar, and salt to a simmer. Pour over shimeji mushrooms in a glass bowl and set aside to quick-pickle for at least 30 minutes.

2. 02

   Place cauliflower florets in a pot with oat milk and a pinch of salt. Simmer until tender (about 15 minutes). Drain, reserving some liquid, and blend with miso paste and truffle oil until silky smooth. Adjust consistency with reserved liquid if needed.

3. 03

   Score the top and bottom of the King Oyster mushroom rounds in a crosshatch pattern, taking care not to cut too deep.

4. 04

   Prepare the gremolata by mixing the crushed hazelnuts, chopped parsley, and lemon zest in a small bowl.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat. Add vegan butter. Once foaming, add the mushroom 'scallops'. Sear for 3-4 minutes per side until deeply golden and caramelized. Baste with the melting butter continuously.

6. 06

   To plate, spoon a generous pool of cauliflower silk onto the center of the plate. Arrange three 'scallops' on top. Garnish with pickled shimeji and a liberal sprinkle of the hazelnut gremolata. Finish with a touch of Maldon sea salt.