Glazed Maitake Royale with...Glazed Maitake Royale with Sunchoke Silk and Black Garlic Umami Jus

An elevated plant-based masterclass featuring pan-roasted maitake clusters glazed in a fermented black garlic reduction, served over velvet-smooth sunchoke purée with pickled mustard seeds and crisp root chips.

Ingredients

Cooking Instructions

1. 01

   Prepare pickled mustard seeds: In a small saucepan, simmer mustard seeds, apple cider vinegar, agave, and a pinch of salt over medium-low heat for 15 minutes until seeds are tender and plump. Cool and reserve.

2. 02

   Create sunchoke silk: Place sliced sunchokes and cashew milk into a saucepan; simmer gently until fork-tender (approx. 15 minutes). Reserve a few raw paper-thin slices for frying. Transfer cooked sunchokes and liquid to a high-speed blender with 30g vegan butter and blend on high until silky smooth. Season with sea salt and keep warm.

3. 03

   Fry sunchoke crisps: Heat 1 tbsp grapeseed oil in a small pan. Fry reserved raw sunchoke slices until golden and crisp (1-2 minutes). Drain on paper towels and season with salt.

4. 04

   Reduce black garlic jus: Blend black garlic cloves with dashi, tamari, and mirin until emulsified. Simmer in a small saucepan over medium heat until reduced by half into a glossy, viscous jus.

5. 05

   Pan-roast maitake: Heat remaining 2 tbsp grapeseed oil in a cast-iron skillet over medium-high heat. Sear maitake clusters cut-side down, weighting them gently with a press for 4 minutes to achieve deep caramelization. Flip, add remaining vegan butter and thyme, and baste continuously for 3 minutes. Brush generously with the black garlic jus to glaze in the final minute.

6. 06

   Plating: Spoon a swoosh of warm sunchoke silk onto each warmed plate. Nestle a glazed maitake cluster atop the purée. Drizzle remaining black garlic jus around the base. Accent with pickled mustard seeds, crispy sunchoke chips, and micro sorrel.