Glazed King Oyster Medallions...Glazed King Oyster Medallions with Black Garlic Jus and Hazelnut Parsnip Silk

A sophisticated plant-based masterclass showcasing cross-scored King Oyster mushrooms braised in a savory kombu reduction, rested upon an ethereal parsnip emulsion and finished with crispy sunchokes.

Ingredients

Cooking Instructions

1. 01

   Prepare the Umami Dashi: Steep dried shiitake and kombu in 400ml warm water for 25 minutes, then strain and bring the liquid to a simmer with tamari, mirin, and mashed black garlic cloves. Whisk vigorously until the garlic dissolves, reduce by half into a glossy glaze, and reserve warm.

2. 02

   Craft the Parsnip Silk: Simmer sliced parsnips in oat milk with a pinch of sea salt over low heat until completely tender, about 15 minutes. Transfer to a high-powered blender with 30g cultured vegan butter and hazelnut oil; purée until mirror-smooth. Pass through a fine chinois and keep warm.

3. 03

   Crisp the Sunchokes: Heat 100ml grapeseed oil to 165°C (330°F). Fry translucent sunchoke ribbons in small batches until pale golden and crisp (about 90 seconds). Drain immediately on parchment and season with fine sea salt.

4. 04

   Sear and Glaze the Medallions: Lightly score top and bottom surfaces of the mushroom rounds in a diamond pattern. Heat 20ml grapeseed oil in a cast-iron pan over medium-high heat. Sear the medallions for 3 minutes per side until deeply caramelized.

5. 05

   Braise: Lower the heat to medium, add the remaining 30g vegan butter and the black garlic jus into the pan. Baste continuously with a spoon for 4 to 5 minutes until the mushrooms absorb the aromatics and become tender with a sticky, lacquered finish.

6. 06

   Plating: Spoon a generous swoosh of parsnip silk onto the center of each warm plate. Arrange two lacquered mushroom medallions offset in the center. Spoon extra glossy black garlic jus around the base. Crown with delicate sunchoke chips, crushed hazelnuts, and red-veined sorrel leaves.