Charred Maitake with Truffled...Charred Maitake with Truffled Sunchoke Silk & Roasted Kombu Dashi

An exploration of forest floor umami featuring charcoal-seared maitake mushrooms over an ultra-velvety sunchoke purée, finished with a rich black garlic glaze, shaved winter truffle, and an aromatic poured dashi.

Ingredients

Cooking Instructions

1. 01

   Prepare the dashi: Combine 600ml filtered water, dried kombu, and dried shiitake in a saucepan. Heat gently to 65°C and steep for 35 minutes without boiling. Strain through a fine chinois lined with cheesecloth, then stir in 15ml of the tamari and 15ml of the mirin. Keep warm.

2. 02

   Prepare the sunchoke silk: Toss whole sunchokes in a neutral oil and a pinch of salt. Roast at 200°C (400°F) for 35-40 minutes until completely tender and deeply caramelized. Scoop the soft flesh from the skins and transfer immediately to a high-speed blender with 30g of cultured vegan butter and the hazelnut oil. Blend on high until completely emulsified and glossy; pass through a fine tamis. Season with salt and reserve warm.

3. 03

   Make the black garlic glaze: Puree the black garlic cloves with the remaining 15ml tamari, 15ml mirin, and 45ml of the warm dashi until completely smooth. Pass through a fine sieve into a small saucepan and reduce over low heat until it reaches a rich, syrupy glaze consistency.

4. 04

   Toast the hazelnut crumble: In a dry pan over medium heat, toast the crushed hazelnuts with a pinch of flaky salt until fragrant and golden amber, about 3 minutes. Set aside to cool.

5. 05

   Sear the maitake: Heat a cast-iron skillet over high heat with a splash of high-smoke-point oil. Press the maitake clusters flat using a parchment-lined chef's press or heavy weight to achieve a hard, even crust for 3 minutes. Flip, add the remaining 30g vegan butter and thyme sprigs, and baste continuously until the edges are crispy and fragrant, about 2-3 minutes. Season with smoked Maldon salt.

6. 06

   Plate the dish: Pipe or spoon a pristine pool of warm sunchoke silk into the base of shallow, warm ceramic bowls. Perch the charred maitake clusters atop the purée. Brush the mushroom peaks generously with the black garlic glaze. Scatter the toasted hazelnut crumble and fresh chervil sprigs across the mushrooms, then shave fresh black truffle over each dish. Pour the hot roasted dashi tableside around the perimeter.