Glazed Maitake Blossom with...Glazed Maitake Blossom with Smoked Parsnip Emulsion and Burnt Scallion Dashi

A refined exploration of forest floor aromatics featuring crisp-seared maitake mushrooms lacquered in tamari reduction, served over a velvet-smooth smoked parsnip purée and bathed in a deeply complex burnt allium dashi.

Ingredients

Cooking Instructions

1. 01

   Prepare the chive oil: Blanch fresh chives in boiling water for 10 seconds, then immediately shock in an ice bath. Squeeze out all excess moisture, blend with 45ml grapeseed oil on high speed for 2 minutes until brilliant green, and strain through a coffee filter. Set aside.

2. 02

   Create the burnt scallion dashi: In a dry cast-iron skillet over high heat, char the whole scallions until deeply blackened on all sides. Transfer charred scallions to a saucepan with 600ml filtered water, kombu, and dried shiitakes. Bring to 80°C (175°F) and hold for 25 minutes. Strain through a fine-mesh sieve, then season with 20ml tamari and hold warm.

3. 03

   Cook the smoked parsnip emulsion: In a medium pan, steam diced parsnips with oat milk and 15g vegan butter over low heat until completely tender, about 18 minutes. Transfer hot parsnips and braising liquid to a high-speed blender; blend until mirror-smooth. Season with smoked sea salt and lemon juice to taste.

4. 04

   Reduce the lacquer glaze: In a small saucepan, simmer the remaining 25ml tamari and 30ml mirin together until glossy and reduced by half to a light syrup.

5. 05

   Pan-sear the maitake: Heat remaining 15ml grapeseed oil in a heavy stainless steel skillet over medium-high. Press maitake clusters gently with a cast-iron weight to flatten slightly, cooking until deeply caramelized and crispy on both sides (about 4 minutes per side). Finish by basting with remaining 30g vegan butter and brush generously with the tamari-mirin lacquer.

6. 06

   Assemble the dish: Pool a circular foundation of warm smoked parsnip emulsion in the center of shallow bowls. Perch a lacquered maitake cluster atop the purée. Table-side or just before serving, pour hot burnt scallion dashi around the purée base and split the broth with droplets of vibrant chive oil.