Glazed Lion's Mane with...Glazed Lion's Mane with Smoked Sunchoke Purée and Fermented Plum Jus

An exquisite study of umami and earth: caramelized Lion's Mane mushroom basted in cultured botanical butter, resting on a velvety smoked sunchoke purée, accompanied by a tart-sweet fermented plum jus and pine-infused oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch pine needles (or rosemary) in boiling water for 10 seconds, immediately shock in ice water, pat dry, and blend on high speed with grapeseed oil at 60°C for 5 minutes. Pass through a coffee filter and chill.

2. 02

   Make the sunchoke purée: Steam the peeled sunchokes until completely tender. Blend immediately in a high-powered blender with cashew cream, 20g vegan butter, and smoked sea salt until a glossy, silk-like consistency is achieved. Keep warm.

3. 03

   Crisp the sunchoke skins: Fry the reserved clean sunchoke peels in 175°C neutral oil until golden and crisp (approx. 90 seconds). Drain on paper towels and season with a pinch of fine salt.

4. 04

   Build the plum jus: In a small saucepan, purée the black garlic cloves with fermented plum vinegar, aged tamari, and 60ml of water. Reduce over medium heat until glossy and syrupy, then strain through a fine-mesh chinois.

5. 05

   Sear the Lion's Mane: Heat a heavy cast-iron pan over medium-high heat. Press the mushrooms lightly with a parchment-lined press to compress slightly. Sear dry for 3 minutes until deep golden-brown, then flip. Add the remaining 40g of cultured vegan butter and spoon over the mushrooms continuously as it foams, basting for 4-5 minutes until deeply caramelized and tender.

6. 06

   Assemble: Plate a pool of the smoked sunchoke purée off-center and draw a clean curve. Rest the glazed Lion's Mane atop the purée. Drizzle the warm fermented plum jus around the base, split the sauce with vibrant drops of pine oil, and crown the mushroom with crispy sunchoke skins and wood sorrel leaves.