Miso-Glazed King Oyster Mushroom...Miso-Glazed King Oyster Mushroom 'Scallops' with Vanilla Parsnip Velvet

A sophisticated study of texture and umami, featuring seared mushroom medallions on a silky parsnip puree infused with subtle vanilla notes and finished with a vibrant herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch parsley in boiling water for 10 seconds, shock in ice water, squeeze dry, then blend with grapeseed oil until vibrant green. Strain through a coffee filter or fine muslin and set aside.

2. 02

   Create the velvet: Simmer parsnips in oat milk with the vanilla bean seeds and pod until tender (approx. 15 mins). Remove the pod, then blend the mixture in a high-speed blender until ultra-smooth. Season with fine sea salt and pass through a chinois.

3. 03

   Prepare the 'scallops': Score both flat sides of the mushroom medallions in a delicate crosshatch pattern. Whisk miso and mirin together with a splash of water to create a smooth glaze.

4. 04

   Heat a heavy-bottomed skillet over medium-high heat with a touch of oil. Sear the mushrooms until deep golden brown on both sides, ensuring they develop a crust (about 3-4 minutes per side).

5. 05

   Lower the heat, add the vegan butter and the miso glaze to the skillet. Baste the mushrooms continuously for 60 seconds until they are perfectly glossy and caramelized.

6. 06

   Assembly: Spoon a pool of vanilla parsnip velvet onto the center of each warmed plate. Place three mushroom medallions atop the puree. Drizzle the herb oil in droplets around the base, and finish with a sprinkle of crushed hazelnuts and micro-shiso.