Confit King Oyster Medallions...Confit King Oyster Medallions with Truffled Sunchoke Purée, Compressed Apple, and Roasted Hazelnut Jus

A sophisticated plant-based masterclass featuring caramelized king oyster mushroom stems slow-confited in thyme oil, paired with an ethereal truffled sunchoke purée, bright compressed Granny Smith apple discs, and a rich, glossy hazelnut-shiitake reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the Hazelnut Jus: Steep kombu and dried shiitake in 400ml warm water for 20 minutes, then strain into a small saucepan. Add half of the toasted hazelnuts, one sliced shallot, and a splash of sherry vinegar. Simmer gently until reduced to a syrupy, glossy jus (approx. 70ml). Strain through a fine chinois and whisk in 1 tbsp cold-pressed hazelnut oil. Keep warm.

2. 02

   Confit the Mushrooms: Score a diamond crosshatch pattern across the cut sides of the king oyster medallions. Place in a shallow pan with grapeseed oil, crushed garlic, thyme, and rosemary. Confit at a gentle 85°C (185°F) for 25 minutes until tender.

3. 03

   Prepare the Truffled Sunchoke Purée: Sweat remaining sliced shallots in olive oil until translucent. Add diced sunchokes and cover with water and cashew cream. Simmer until sunchokes are completely tender. Transfer to a high-speed blender with the black truffle paste and a pinch of salt; blend until silky, glossy, and aerated.

4. 04

   Compress the Apple: Toss the apple spheres or matchsticks in 1 tsp sherry vinegar and a drop of tarragon oil. Vacuum seal (or tightly cover in a small ramekin) for 10 minutes to make them translucent and crisp.

5. 05

   Sear the Mushrooms: Remove mushroom medallions from confit oil and pat dry. Heat a cast-iron skillet over high heat with a touch of oil. Hard-sear the scored faces for 90 seconds per side until deeply caramelized and golden-brown with crisp edges.

6. 06

   Plate and Garnish: Swipe a generous spoonful of warm truffled sunchoke purée across warmed slate or porcelain plates. Arrange two caramelized mushroom medallions atop the purée. Dot with compressed apple and crushed roasted hazelnuts. Tableside or before serving, spoon the warm hazelnut jus around the base and garnish delicately with micro chervil and Fleur de sel.