Charred King Oyster 'Scallops'...Charred King Oyster 'Scallops' with Miso-Parsnip Silk & Blackberry Gastrique

A refined plant-based entree featuring umami-rich mushroom medallions over a velvet-smooth fermented parsnip purée, balanced by a sharp berry reduction and white truffle aromatics.

Ingredients

Cooking Instructions

1. 01

   Score the top and bottom of the mushroom medallions in a shallow diamond pattern. Season lightly with sea salt and let sit for 10 minutes to draw out moisture and intensify flavor.

2. 02

   Boil the parsnips in salted water until very tender (about 15 minutes). Drain and transfer to a high-speed blender with the cashew cream and miso paste. Emulsify until perfectly smooth and silk-like. Pass through a chinois for a true Michelin finish; keep warm.

3. 03

   In a small saucepan, muddle the blackberries with the balsamic vinegar and maple syrup. Simmer over medium-low heat until reduced by half. Strain through a fine-mesh sieve to create a smooth, glossy gastrique.

4. 04

   Heat a heavy cast-iron skillet over medium-high heat. Add vegan butter and a touch of neutral oil. Once the butter foams, add the mushroom medallions. Sear for 3-4 minutes per side, basting constantly, until deeply golden brown and caramelized with a 'scallop-like' texture.

5. 05

   To plate: Draw a generous 'swoosh' of the miso-parsnip silk across a warmed slate or plate. Arrange three mushroom 'scallops' atop the purée.

6. 06

   Artistically drizzle dots of the blackberry gastrique around the plate. Finish with a few drops of white truffle oil over the mushrooms and garnish with micro-greens and a pinch of Maldon sea salt.