Charred Maitake Blossom with...Charred Maitake Blossom with Sunchoke Mousseline and Black Garlic-Porcini Jus

An exquisite celebration of forest umami featuring pan-pressed, caramelized maitake glazed with an intense black garlic and porcini reduction, set upon a silk-smooth sunchoke mousseline and finished with pickled mustard pearls and herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled mustard pearls: In a small saucepan, combine mustard seeds, rice vinegar, maple syrup, 60ml water, and a pinch of salt. Simmer gently over low heat for 20-25 minutes until the seeds are plump, tender, and the liquid is syrupy. Remove from heat and cool.

2. 02

   Make the umami stock base: Rehydrate dried porcini mushrooms and kombu in 400ml boiling water. Steep for 20 minutes, then strain through a fine-mesh chinois, reserving the rich liquid and porcinis.

3. 03

   Create the Black Garlic-Porcini Jus: Sweat minced shallots in 1 tbsp grapeseed oil until translucent. Add rehydrated porcini, black garlic cloves, tamari, and mirin. Pour in the reserved umami stock. Simmer over medium-low heat until reduced by two-thirds (about 15-20 minutes). Blend until completely smooth in a high-speed blender, pass through a fine sieve, and whisk in 20g cold vegan butter to achieve a high-gloss finish. Season and keep warm.

4. 04

   Prepare the Sunchoke Mousseline: In a covered saucepan, simmer sliced sunchokes in oat milk with a pinch of salt over medium-low heat until fork-tender (approx. 15 minutes). Transfer to a high-speed blender with 20g cold vegan butter and blend on high for 2 minutes until perfectly silky and glossy. Adjust seasoning and keep warm.

5. 05

   Sear and press the Maitake: Heat remaining 2 tbsp grapeseed oil in a heavy cast-iron skillet over medium-high heat. Place whole maitake clusters flat-side down. Place a heavy parchment-lined pan or chef's weight on top to firmly press the mushrooms. Sear for 4-5 minutes until deeply caramelized and crisp.

6. 06

   Glaze the Maitake: Flip mushrooms over, add remaining 20g vegan butter and thyme sprigs to the skillet. Baste the mushrooms continuously with the foaming butter and 3-4 tablespoons of the Black Garlic Jus for 2-3 minutes until thoroughly lacquered and tender throughout.

7. 07

   Plating: Spoon a generous swoosh of warm sunchoke mousseline onto the center of each warm ceramic plate. Place one glazed maitake blossom directly on top. Spoon additional reduced jus around the base. Garnish the crown with dots of pickled mustard pearls and finish with droplets of vibrant chive oil and Maldon flaky sea salt.