Charred Maitake with Sunchoke...Charred Maitake with Sunchoke Silk and Truffled Forest Jus

An evocative woodland composition featuring cast-iron compressed maitake basted in cultured herb butter, served over velvet smoked sunchoke purée and finished with an umami-rich black truffle and roasted shiitake reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the Forest Jus: Simmer dried shiitakes, kombu, sliced shallots, and tamari in 600ml of spring water for 35 minutes until reduced by two-thirds. Strain through an ultra-fine chinois, return liquid to low heat, and reduce further until syrupy. Reserve warm.

2. 02

   Make the Sunchoke Silk: Steam peeled sunchokes until fork-tender (approx. 20 minutes). Transfer immediately to a high-speed blender with 50g of cultured vegan butter and a pinch of smoked salt. Blend on high until completely glossy and emulsified; pass through a tamis or fine sieve for an ultra-fine texture.

3. 03

   Create the Textural Crumb: In a dry pan, lightly toast crushed hazelnuts with the nutritional yeast and a pinch of salt until aromatic and deeply golden. Set aside.

4. 04

   Sear and Press the Maitake: Heat a heavy cast-iron skillet over medium-high heat with a splash of neutral oil. Place maitake clusters root-side down and press firmly using a parchment-lined second heavy skillet to create flat, crisp caramelized contact points. Sear for 4 minutes.

5. 05

   Baste the Mushrooms: Flip the maitake clusters, reduce the heat to medium, and add 50g of cultured vegan butter and thyme sprigs. Arrosé continuously—spooning foaming, herb-infused butter over the mushrooms for 4–5 minutes until tender-crisp and richly glazed.

6. 06

   Finish the Jus: Whisk the remaining 20g of cold cultured butter and shaved black truffle into the warm forest reduction off the heat to create a glossy emulsion (monter au beurre).

7. 07

   Plating: Draw a sweeping arc of warm Sunchoke Silk across each warmed ceramic plate. Nest the charred maitake cluster atop the purée. Spoon the truffled jus tableside around the mushrooms, and scatter the hazelnut-yeast crumb across the plate for texture.