Glazed King Oyster 'Scallops'...Glazed King Oyster 'Scallops' with Parsnip-Vanilla Purée and Hazelnut-Truffle Vinaigrette

An exquisite plant-based masterpiece featuring caramelized king oyster mushroom rounds, served over an ultra-silky parsnip-vanilla purée and finished with a vibrant hazelnut-truffle vinaigrette.

Ingredients

Cooking Instructions

1. 01

   For the purée, place the chopped parsnips, oat milk, and vanilla bean (both seeds and the empty pod) into a medium saucepan over medium heat. Simmer gently for 15-20 minutes until the parsnips are completely fork-tender.

2. 02

   While parsnips cook, prepare the mushrooms. Lightly score both flat sides of each mushroom round in a tight crosshatch pattern, being careful not to cut more than a quarter-inch deep.

3. 03

   For the vinaigrette, finely crush the toasted hazelnuts. In a small bowl, whisk together the hazelnuts, 2 tablespoons of olive oil, sherry vinegar, truffle oil, and chives. Season with salt to taste and set aside.

4. 04

   Once parsnips are tender, remove and discard the vanilla pod. Transfer the parsnips and cooking liquid to a high-speed blender. Add 30g of vegan butter and blend until velvety smooth. Season with salt, then pass through a fine-mesh chinois sieve for an ultra-silky texture; cover and keep warm.

5. 05

   Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed cast-iron skillet over medium-high heat. Sear the mushroom 'scallops' for 3-4 minutes on one side without moving them, until deeply caramelized and golden brown.

6. 06

   Flip the mushrooms, then add the remaining 20g of vegan butter, garlic cloves, and thyme sprigs to the pan. Spoon the melted, frothing butter over the mushrooms continuously to baste them for 2 minutes.

7. 07

   Whisk the miso paste into the vegetable stock, pour into the skillet, and reduce heat to low. Let the liquid simmer and reduce, glazing the mushrooms until they are tender and beautifully coated.

8. 08

   To plate, spread a generous swoosh of the warm parsnip-vanilla purée across each plate. Arrange the glazed mushroom 'scallops' on top. Spoon the hazelnut-truffle vinaigrette around the dish. Garnish with microgreens and a sprinkle of flaky sea salt.