Lacquered Maitake with Celeriac-Hazelnut...Lacquered Maitake with Celeriac-Hazelnut Silk and Smoked Dashi Jus

Crisp, woodsy maitake clusters caramelized in a savory-sweet tamari reduction, served atop a velvety celeriac-hazelnut mousseline and finished with a rich, smoked mushroom dashi and chive herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the chive oil: Blanch chives in boiling salted water for 8 seconds, shock instantly in an ice bath, then thoroughly squeeze dry. Blend on high with grapeseed oil for 2 minutes until bright green. Strain through an ultra-fine coffee filter without pressing; reserve.

2. 02

   Craft the smoked dashi: Submerge kombu and dried shiitake mushrooms in 500ml of cold water in a saucepan. Bring slowly to 60°C (140°F) over medium-low heat; maintain for 20 minutes without boiling. Remove kombu, simmer remaining broth until reduced by half, then strain. Whisk in 15ml tamari, 15ml mirin, apple cider vinegar, and smoked sea salt. Keep warm.

3. 03

   Make the celeriac silk: Steam diced celeriac until fork-tender (approx. 15 minutes). In a high-speed blender, blitz the warm celeriac with toasted hazelnuts and cultured vegan butter until completely smooth and emulsified. Season with fine sea salt, pass through a fine tamis sieve for absolute silkiness, and transfer to a piping bag.

4. 04

   Sear and lacquer the maitake: Heat a heavy cast-iron pan over medium-high heat with a splash of neutral oil. Press maitake clusters gently with a secondary heavy pan to achieve even browning, searing for 4–5 minutes until deeply caramelized and edges are crisp. Reduce heat, combine the remaining tamari and mirin, and spoon the glaze vigorously over the mushrooms, basting until they glisten with a lacquered mahogany crust.

5. 05

   Assemble the dish: Pipe a smooth swoosh of warm celeriac-hazelnut silk onto the center of warmed ceramic plates. Carefully rest the lacquered maitake cluster alongside. Spoon the warm smoked dashi around the base, split the sauce table-side with drops of vibrant emerald chive oil, and garnish with micro herbs and shaved toasted hazelnut.