Glazed Maitake with Sunchoke...Glazed Maitake with Sunchoke Silk and Black Garlic Pine Dashi

An avant-garde plant-based creation featuring caramelised cluster maitake mushrooms lacquered in smoked tamari, set over a velvety sunchoke mousseline and finished with a table-side pour of forest-infused black garlic dashi.

Ingredients

Cooking Instructions

1. 01

   Prepare the Black Garlic Dashi: Combine 500ml water, kombu, and dried shiitakes in a saucepan. Heat gently to 80°C (175°F) and steep for 25 minutes without boiling. Strain, whisk in the pureed black garlic, season with a splash of tamari, and reserve warm.

2. 02

   Make the Sunchoke Silk: In a covered saucepan, simmer the sliced sunchokes with oat milk and a pinch of salt over low heat until completely tender (approx. 20 minutes). Transfer to a high-speed blender, add cold vegan butter, and blend on high until glass-smooth. Pass through a fine chinois.

3. 03

   Make Mustard Seed Caviar: Blanch yellow mustard seeds in boiling water for 1 minute, drain, and repeat three times to remove harsh bitterness. Simmer seeds in umeboshi vinegar and 30ml water for 10 minutes until plumped and tender.

4. 04

   Reduce the Glaze: In a small pan, reduce smoked tamari and mirin over medium heat until it coats the back of a spoon into a viscous lacquer.

5. 05

   Sear the Maitake: Heat grapeseed oil in a heavy cast-iron skillet over medium-high heat. Press maitake clusters firmly flat using a chef's press or parchment-weighted secondary pan. Sear until deeply golden-brown and crisp on both sides (3-4 minutes per side). Brush generously with the warm tamari glaze during the final minute of cooking.

6. 06

   Assembly: Spoon a smooth circular pool of warm sunchoke silk in the center of shallow dark ceramic bowls. Place the glazed maitake steak delicately atop the purée. Crown the mushroom with pickled mustard seed caviar and sorrel. Dot the perimeter with vibrant chive oil, and gently pour the steaming black garlic dashi around the base tableside.