Charred Maitake Blossom with...Charred Maitake Blossom with Sunchoke Silk, Black Garlic Glaze, and Lovage Oil

An exquisite fine-dining plant-based composition featuring cast-iron seared maitake mushrooms basted in umami-rich kombu butter, nestled over a velvety sunchoke puree, accented with aged black garlic reduction and vibrant emerald lovage oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch the lovage in boiling salted water for 10 seconds, immediately shock in ice water, squeeze completely dry, and blend on high speed with grapeseed oil at 60°C for 3 minutes. Strain through a coffee filter to yield a clear, brilliant green oil.

2. 02

   Make the sunchoke silk: In a heavy saucepan, sweat sliced sunchokes in 30g vegan butter over gentle heat until translucent. Add oat milk and a pinch of salt; simmer until completely tender (about 15 minutes). Transfer to a high-powered blender and puree until mirror-smooth, adjusting seasoning with salt.

3. 03

   Create the black garlic glaze: Puree black garlic cloves, shiro miso, tamari, and mirin with 2 tablespoons of warm water until emulsified into a glossy lacquer. Strain through a fine-mesh chinois.

4. 04

   Sear the maitake: Heat a cast-iron skillet over medium-high heat with a touch of oil. Press maitake clusters flat into the pan using a parchment-lined weight to achieve deep caramelization (3-4 minutes). Flip, add remaining vegan butter and thyme, and continuously baste the mushrooms for another 3 minutes until crisp and tender.

5. 05

   Glaze the mushrooms: Brush the charred maitake generously with the black garlic glaze in the pan during the final 30 seconds of cooking, allowing the sugars to caramelize without burning.

6. 06

   Plate the dish: Spoon a pool of warm sunchoke puree onto the center of each shallow serving bowl. Place a glazed maitake blossom atop the puree. Drizzle emerald lovage oil around the perimeter, and garnish with puffed buckwheat and flaky Maldon salt.