Charred Maitake Blossom with...Charred Maitake Blossom with Parsnip Silk and Smoked Kombu Dashi

Pan-roasted maitake glazed in aged tamari-mirin reduction, perched on a velvety parsnip and brown almond purée, finished with a fragrant charred leek and smoked kombu dashi poured tableside.

Ingredients

Cooking Instructions

1. 01

   Prepare the Charred Dashi: In a dry cast-iron skillet over high heat, char the leek halves until blackened on the cut sides. In a saucepan, combine 750ml filtered water, charred leeks, kombu, and dried shiitake. Bring slowly to 80°C (175°F) and steep below a simmer for 35 minutes. Strain through an ultra-fine chinois, season with 15ml tamari and 15ml mirin, and keep warm.

2. 02

   Prepare the Chive Oil: Blanch chives in boiling water for 10 seconds, plunge immediately into ice water, squeeze completely dry, and blend on high speed with 100ml neutral oil for 2 minutes. Strain through a coffee filter without pressing to yield a vibrant emerald oil.

3. 03

   Make the Parsnip Silk: In a heavy saucepan, sweat the sliced parsnips in 15ml smoked olive oil over low heat for 8 minutes without browning. Add oat milk and a pinch of salt. Simmer gently until fork-tender (approx. 15 minutes). Transfer to a high-speed blender, add almond butter and remaining smoked olive oil, and blend until completely satin-smooth. Season to taste and pass through a fine sieve.

4. 04

   Create the Glaze: In a small saucepan, reduce the remaining 45ml tamari and 30ml mirin over medium heat until viscous and glossy, about 4–5 minutes.

5. 05

   Sear and Glaze the Maitake: Heat grapeseed oil in a heavy stainless steel skillet over medium-high heat. Place the maitake clusters cut-side down, weighting them lightly with a parchment-lined chef's press. Sear for 4 minutes until deeply caramelized and crisp on edges. Flip, brush generously with the tamari-mirin glaze, and baste with mushroom juices for another 3 minutes until tender.

6. 06

   Plating: Spoon a precise circular quenelle or swoosh of warm parsnip silk into the center of warm shallow ceramic bowls. Place a caramelized maitake cluster upright atop the purée. Garnish delicately with wood sorrel leaves and a sprinkle of Maldon sea salt. Split the hot charred dashi with drops of emerald chive oil and gently pour into the bowl tableside.