Charred King Oyster 'Scallops'...Charred King Oyster 'Scallops' with Vanilla-Cauliflower Velouté

Name: Charred King Oyster 'Scallops' with Vanilla-Cauliflower Velouté
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2
Ingredients: 3 large King Oyster mushrooms, stems cut into 1.5-inch thick discs; 300g cauliflower florets, roughly chopped; 150ml unsweetened cashew cream or full-fat oat milk; 1/2 vanilla bean, split and seeds scraped; 50g high-quality vegan cultured butter; 30g toasted hazelnuts, crushed; 1 teaspoon fresh lemon zest; Maldon sea salt to taste; 5g micro-cilantro or chervil for garnish; 2 tablespoons grapeseed oil for searing

🍴

Cuisine

Modern European

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

45 mins

⭐

Difficulty

Hard

Exquisite umami-rich mushroom medallions paired with a silky, aromatic cauliflower purée and a bright hazelnut gremolata.

Modern EuropeanHard

Ingredients

•3 large King Oyster mushrooms, stems cut into 1.5-inch thick discs

•300g cauliflower florets, roughly chopped

•150ml unsweetened cashew cream or full-fat oat milk

•1/2 vanilla bean, split and seeds scraped

•50g high-quality vegan cultured butter

•30g toasted hazelnuts, crushed

•1 teaspoon fresh lemon zest

•Maldon sea salt to taste

•5g micro-cilantro or chervil for garnish

•2 tablespoons grapeseed oil for searing

Cooking Instructions

01
In a small saucepan, combine the cauliflower florets, cashew cream, and vanilla bean seeds. Simmer over medium-low heat until the cauliflower is completely tender, about 15-20 minutes.
02
Remove from heat, discard the vanilla pod, and blend the mixture until ultra-smooth. Season with fine salt and pass through a chinois or fine-mesh sieve for a silky texture. Keep warm.
03
Score a crosshatch pattern into the flat surfaces of the mushroom discs. Lightly season with salt.
04
Heat grapeseed oil in a heavy-bottomed stainless steel pan over medium-high heat. Place mushrooms scored-side down and sear until deeply golden brown and caramelized, about 4 minutes.
05
Flip the mushrooms, add the vegan butter to the pan, and baste the mushrooms continuously with the foaming butter for another 3 minutes until tender and 'al dente'.
06
In a small bowl, combine the crushed hazelnuts and lemon zest to create the gremolata.
07
To plate: Spoon a generous circle of the vanilla-cauliflower velouté onto the plate. Arrange the mushroom 'scallops' on top. Garnish with hazelnut gremolata, micro-greens, and a finishing touch of Maldon 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