Charred Maitake with Truffled...Charred Maitake with Truffled Sunchoke Silk and Black Garlic Jus

Crisp, caramelized maitake mushroom clusters resting over a velvety sunchoke purée, accented with an unctuous fermented black garlic glaze, pickled Asian pear pearls, and vibrant chive oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the chive chlorophyll oil: Blanch the chives in rolling salted boiling water for 8 seconds, then instantly shock in ice water. Squeeze out all moisture thoroughly. Blend on maximum speed with the grapeseed oil in a high-speed blender for 2 minutes until warm and emulsified. Strain through an ultra-fine coffee filter without pressing; reserve in an eye-dropper.

2. 02

   Compress the pear pearls: Combine the brunoised Asian pear with the white balsamic vinegar and a pinch of fine salt in a vacuum-seal bag. Seal at maximum vacuum pressure to compress and turn the pear translucent (alternatively, marinate submerged for 30 minutes).

3. 03

   Craft the sunchoke silk: In a heavy saucepan, gently simmer the sliced sunchokes in the oat milk with a pinch of salt until fork-tender (approx. 18 minutes). Transfer to a blender with 30g of cold vegan butter and the white truffle oil. Blend on high until completely glossy and emulsified. Pass through a fine chinois; keep warm.

4. 04

   Reduce the black garlic jus: In a small copper saucepan, combine the shiitake dashi, black garlic cloves, and tamari. Simmer until reduced by two-thirds. Blend with an immersion stick until silky, then vigorously whisk in 15g of cold vegan butter off the heat to create a glossy, dark reduction.

5. 05

   Sear the maitake: Heat a cast-iron skillet over medium-high heat with a film of oil. Place the maitake clusters cut-side down, weighting them gently with a parchment-lined chef's press. Sear undisturbed for 4 minutes until deeply bronzed and crisp. Flip, add remaining 15g vegan butter and thyme sprigs, and baste continuously for 2 minutes until edges are caramelized and tender.

6. 06

   Assemble the dish: Swoosh a generous spoonful of warm sunchoke silk across the base of four warmed shallow ceramic bowls. Perch the charred maitake cluster centrally atop the silk. Sauce generously around the perimeter with the dark black garlic jus. Dot the plate with vibrant droplets of chive oil, scatter the compressed pear pearls across the mushroom gills, and crown with flaky Maldon salt.