Glazed King Oyster 'Scallops'...Glazed King Oyster 'Scallops' with Parsnip-Vanilla Silk and Black Truffle Emulsion

An elegant plant-based masterpiece featuring pan-seared king oyster mushroom medallions served over a velvety vanilla-infused parsnip purée, finished with quick-pickled shimeji and a decadent black truffle and toasted hazelnut vinaigrette.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled shimeji: In a small saucepan, bring the white wine vinegar, 0.5 cup of water, sugar, and a pinch of salt to a boil. Pour the hot liquid over the trimmed shimeji mushrooms in a heatproof jar. Let steep at room temperature for at least 30 minutes.

2. 02

   Make the parsnip-vanilla silk: In a medium saucepan, combine the chopped parsnips, unsweetened almond milk, a pinch of salt, and the vanilla bean paste. Simmer over medium-low heat for 20 minutes, or until the parsnips are completely tender. Transfer to a high-speed blender and process until absolutely smooth and silky. Adjust seasoning with sea salt and keep warm.

3. 03

   Create the truffle hazelnut emulsion: In a small bowl, whisk together the sherry vinegar, extra virgin olive oil, black truffle oil, and chopped toasted hazelnuts. Season with a pinch of salt and set aside.

4. 04

   Score and sear the 'scallops': Gently score both flat surfaces of the king oyster mushroom rounds in a crosshatch pattern. Heat a heavy-bottomed cast-iron skillet over medium-high heat with 1 tablespoon of olive oil. Sear the mushrooms until deeply golden brown on one side, about 3-4 minutes.

5. 05

   Arrose (baste) the mushrooms: Flip the mushrooms over, then add the vegan butter, smashed garlic, and thyme sprigs to the pan. Spoon the foaming melted butter continuously over the mushrooms for another 3-4 minutes until tender and caramelized. Drain on paper towels and season immediately with flaky sea salt.

6. 06

   Plate with precision: Spoon a generous pool of the warm parsnip-vanilla silk onto the center of each plate. Arrange three glazed mushroom 'scallops' on top. Intersperse with a few drained pickled shimeji mushrooms. Drizzle the truffle hazelnut emulsion around the plate, and garnish delicately with microgreens before serving immediately.