Charred Maitake Blossom with...Charred Maitake Blossom with Smoked Parsnip Velouté and Black Garlic Glaze

An exquisite study in earth and umami: cast-iron seared maitake mushrooms basted in herb-infused oil, set upon a silk-smooth smoked parsnip velouté and finished with an unctuous black garlic-tamari reduction and herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the vibrant green chive oil by blending the fresh chives and grapeseed oil on high speed in a thermal blender for 3 minutes until warm (approx. 70°C). Immediately pass through a fine cheesecloth set over an ice bath to preserve chlorophyll; reserve in a squeeze bottle.

2. 02

   Craft the velouté: In a medium saucepan, sweat sliced parsnips in 15ml of smoked olive oil over medium-low heat without browning. Add almond milk and a pinch of salt. Simmer gently for 15 minutes until parsnips are completely tender.

3. 03

   Transfer hot parsnips and cooking liquid to a high-speed blender; purée on maximum speed for 2 minutes until glossy and silky. Emulsify the remaining 15ml of smoked olive oil into the purée. Pass through a chinois and keep warm.

4. 04

   Make the black garlic glaze: In a small saucepan, combine kombu-shiitake dashi, mashed black garlic paste, tamari, and maple syrup. Whisk thoroughly and reduce over medium heat until it coats the back of a spoon into a viscous, mirror-like glaze. Strain and hold warm.

5. 05

   Cook the mushrooms: Heat a heavy cast-iron skillet over medium-high heat with a thin film of grapeseed oil. Place maitake clusters flat-side down and press gently with a culinary weight to maximize contact. Sear undisturbed for 4-5 minutes until deeply caramelized.

6. 06

   Flip mushrooms, add thyme sprigs, and reduce heat to medium. Generously brush both sides with the black garlic glaze, basting continuously for 3 minutes until lacquered and cooked through with crisp frills.

7. 07

   Assemble the dish: Pool 3-4 tablespoons of warm smoked parsnip velouté into the center of each shallow ceramic bowl. Carefully position a glazed maitake blossom atop the purée. Dot perimeter with bright chive oil, scatter pickled mustard seeds across the mushroom caps, and finish with a delicate sprinkle of fleur de sel.