Miso-Glazed King Oyster 'Scallops'...Miso-Glazed King Oyster 'Scallops' on Saffron-Cauliflower Velouté

A masterclass in texture and umami: pan-seared King Oyster mushrooms glazed in white miso, resting atop a vibrant saffron-infused cauliflower silk, finished with crispy capers and cold-pressed chive oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Chive Oil: Blanch chives in boiling water for 10 seconds, then shock in ice water. Squeeze dry, blend with 1/2 cup grapeseed oil for 2 minutes, then strain through a coffee filter or fine muslin.

2. 02

   Prepare the Velouté: Simmer cauliflower florets in salted water until very tender. Drain thoroughly. Warm the cashew cream and steep the saffron in it for 5 minutes until vibrant gold.

3. 03

   Blend the cauliflower with the saffron-infused cream until silky smooth. Season with white pepper and salt. For a true Michelin finish, pass the mixture through a chinois or fine-mesh sieve. Keep warm.

4. 04

   Prepare the 'Scallops': Score the top and bottom of the mushroom rounds in a fine cross-hatch pattern. Whisk miso and mirin together and lightly brush the mushrooms with this glaze.

5. 05

   Crisp the Capers: Heat 2 tablespoons of oil in a small pan. Fry capers until they 'bloom' and become crispy. Drain on paper towels.

6. 06

   Sear the Mushrooms: Heat remaining oil in a heavy cast-iron skillet over medium-high heat. Sear mushroom rounds for 3-4 minutes per side until deeply golden and caramelized. Bast with a little vegan butter if desired.

7. 07

   Plating: Spoon a generous pool of saffron velouté onto the center of a warmed plate. Arrange three 'scallops' on top. Garnish with crispy capers and dots of the emerald chive oil.