Glazed Maitake Blossom with...Glazed Maitake Blossom with Sunchoke Mousseline and Black Garlic-Truffle Jus

Crisp-seared maitake mushrooms lacquered with a savory tamari-mirin glaze, resting upon a velvety sunchoke purée, punctuated by bright pickled mustard seeds, herb oil, and an intense reduction of smoked porcini and fermented black garlic.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch the chopped chives in salted boiling water for 10 seconds, then immediately plunge into ice water. Squeeze out excess moisture, blend with 50ml of olive oil on high speed for 2 minutes, and pass through a coffee filter. Set aside.

2. 02

   Pickle the mustard seeds: Combine yellow mustard seeds, champagne vinegar, 30ml water, and a pinch of salt in a small saucepan. Simmer gently over medium-low heat until the seeds plump and the liquid turns syrupy, about 15 minutes. Cool to room temperature.

3. 03

   Make the black garlic-truffle jus: Steep dried porcini in 300ml boiling water for 15 minutes, then strain, reserving liquid. Sauté minced shallots in 10ml olive oil until caramelized. Deglaze with reserved mushroom liquor, add mashed black garlic, and reduce by two-thirds. Strain through a fine sieve, whisk in truffle oil, and season with tamari to taste.

4. 04

   Make the sunchoke mousseline: Thinly slice peeled sunchokes and simmer gently with the oat milk and a pinch of salt until tender (15–20 minutes). Transfer to a high-speed blender, emulsify with 20ml olive oil until silky and glossy, and pass through a fine-mesh tamis.

5. 05

   Crisp the sunchoke skins: Fry the reserved clean sunchoke peelings in shallow vegetable oil at 170°C (340°F) until golden and crispy. Drain on paper towels and season with sea salt.

6. 06

   Cook and glaze the maitake: Heat a heavy cast-iron skillet over medium-high heat with remaining olive oil. Press maitake clusters flat with a parchment-lined weight and sear until deeply caramelized and edges are crisp (4–5 minutes per side). Brush liberally with a mixture of tamari and mirin during the final minute of cooking until glazed and fragrant.

7. 07

   Plate the dish: Pipe or spoon a warm circle of sunchoke mousseline into the center of shallow bowls. Top with a glazed maitake cluster, spoon the black garlic-truffle jus around the base, dot with pickled mustard seeds, finish with droplets of bright chive oil, and garnish with crispy sunchoke skins and flaky Maldon salt.