Charred Maitake Blossom with...Charred Maitake Blossom with Sunchoke Silk, Black Garlic Glaze, and Pickled Chanterelles

A masterclass in forest umami featuring pan-roasted maitake glazed in an aged black garlic reduction, nestled over a velvet smoked sunchoke purée and punctuated by bright pickled chanterelles and herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled chanterelles: Heat white balsamic vinegar with 30ml water, 5g sugar, and a pinch of salt until dissolved. Pour the hot pickling liquor directly over the raw chanterelles, cover tightly, and allow to steep for at least 30 minutes at room temperature.

2. 02

   Make the sunchoke silk: In a heavy saucepan, sweat the sliced sunchokes in 20g of cultured vegan butter over low heat for 8 minutes without browning. Add oat milk and a pinch of salt, simmering gently until the sunchokes are spoon-tender (approx. 15 minutes). Transfer to a high-speed blender, add remaining 40g cold butter, and blend on maximum speed for 2 minutes until glossy and mirror-smooth. Pass through a fine chinois and keep warm.

3. 03

   Create the black garlic glaze: Purée the black garlic cloves with tamari, mirin, and 30ml water in a small jug blender until smooth. Transfer to a small saucepan and reduce over low-medium heat until it forms a nappe glaze that coats the back of a spoon.

4. 04

   Sear the maitake: Heat grapeseed oil in a heavy cast-iron skillet over medium-high heat. Place the maitake clusters flat-side down and press gently with a parchment-lined flat bacon press or heavy pot to ensure maximal contact. Sear until deep golden and crisp (approx. 4–5 minutes).

5. 05

   Glaze and baste: Flip the maitake blossoms, lower heat to medium, and brush lavishly with the black garlic reduction. Baste the mushrooms continuously with the warm, bubbling glaze for another 3 minutes until tender and caramelized throughout.

6. 06

   Plate the dish: Spoon a pool of warm sunchoke silk onto the center of four warmed ceramic plates. Place a glazed maitake blossom directly atop the purée. Dot the plate with drained pickled chanterelles, drizzle with the bright green herb oil, and finish with smoked Maldon salt crystals and fresh wood sorrel.