Glazed King Oyster Mushroom...Glazed King Oyster Mushroom 'Marrow' with Silken Sunchoke Purée and Black Garlic Emulsion

An exquisite study in plant-based umami featuring cross-hatched, caramelized king oyster mushroom medallions served over velvety sunchoke purée, complemented by an aged black garlic reduction and a toasted hazelnut herb crumb.

Ingredients

Cooking Instructions

1. 01

   Preheat a dehydrator or low oven to 120°C (250°F). Toss reserved sunchoke peelings in 5ml grapeseed oil and a pinch of salt, then bake for 25 minutes until crisp; reserve as a textural garnish.

2. 02

   Roughly chop the peeled sunchokes and simmer gently in oat milk with a pinch of salt over medium-low heat until completely tender, about 20 minutes. Transfer to a high-speed blender, emulsify with 30g of cold vegan butter until mirror-smooth, season with white soy sauce, and pass through a fine chinois.

3. 03

   In a small saucepan, purée the black garlic with the vegetable demi-glace using an immersion blender. Reduce over low heat until it coats the back of a spoon to create an intense, sticky gloss.

4. 04

   Score both cut faces of the mushroom medallions in a fine diamond pattern. Season lightly with fine salt.

5. 05

   Heat remaining grapeseed oil in a cast-iron skillet over medium-high heat. Place mushroom medallions cut-side down, sear for 4 minutes until deeply caramelized and golden-brown, then flip.

6. 06

   Add remaining 30g vegan cultured butter and thyme sprigs to the skillet. Baste the mushrooms continuously with foaming butter for 3-4 minutes until tender and saturated like bone marrow.

7. 07

   To assemble, spoon a generous swoosh of silken sunchoke purée onto warm ceramic plates. Place two mushroom medallions centrally, brush generously with the black garlic reduction, sprinkle with crushed hazelnuts and crisp sunchoke skins, and finish with dots of chive oil and Maldon smoked salt.