Glazed King Oyster Medallions...Glazed King Oyster Medallions with Sunchoke Silk and Smoked Black Garlic Emulsion

Cross-scored king oyster mushroom stems pan-seared to caramelized perfection, resting on a velvety Jerusalem artichoke purée, dressed with a rich fermented black garlic jus and vibrant herb chlorophyll oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blend blanched parsley with 100ml grapeseed oil in a high-speed blender on maximum for 2 minutes until hot and deep green. Strain through a coffee filter overnight or fine chinois lined with cheesecloth without pressing. Reserve in a squeeze bottle.

2. 02

   Make the sunchoke silk: In a small saucepan, sweat the sliced sunchokes in 20g vegan butter over low heat until aromatic. Pour in oat milk and a pinch of salt. Simmer gently until fork-tender (approx. 18 minutes). Transfer to a high-speed blender and blend on high until completely glossy and ultra-smooth. Keep warm.

3. 03

   Prepare the black garlic jus: In a small saucepan, combine the reduced kombu-shiitake dashi, mashed black garlic paste, and white shiro shoyu. Simmer over medium-low heat until reduced by half into a glossy lacquer. Whisk in 20g cold vegan butter to mount the sauce into an emulsion. Adjust seasoning and keep warm.

4. 04

   Sear the mushroom medallions: Score both cut faces of the mushroom cylinders in a tight crosshatch pattern. Heat a heavy cast-iron skillet over medium-high with a splash of oil. Sear the mushrooms scored-side down until deep golden-brown (about 3-4 minutes). Flip, add remaining 20g vegan butter, and continuously baste the tops with foaming butter for another 3 minutes until tender and caramelized.

5. 05

   Glaze: Brush the tops of the seared mushroom medallions with a spoonful of the black garlic reduction and roll the base lightly in the crushed toasted hazelnuts.

6. 06

   Plating: Spoon a deliberate circular pool of warm sunchoke silk onto the center of each pre-warmed plate. Place two mushroom medallions atop the silk. Drizzle the black garlic emulsion around the puree, split the jus delicately with drops of bright green parsley oil, and garnish with micro red vein sorrel and flaky sea salt.