Miso-Glazed King Oyster 'Scallops'...Miso-Glazed King Oyster 'Scallops' with Parsnip Silk and Black Garlic Emulsion

An elevated plant-based dish featuring tender umami-rich mushroom medaillons on a velvety parsnip purée with a complex fermented garlic finish.

Ingredients

Cooking Instructions

1. 01

   Cut the mushroom stems into 1-inch thick discs. Score a shallow cross-hatch pattern on both flat sides of each disc.

2. 02

   Whisk miso, mirin, and maple syrup together. Marinate the mushrooms in this mixture for 20 minutes to infuse umami.

3. 03

   Simmer parsnips in oat cream and a splash of water until completely tender. Blend in a high-speed blender with vegan butter until a silk-like consistency is achieved; season with sea salt.

4. 04

   Create the emulsion by blending black garlic, sherry vinegar, and truffle oil in a small processor, slowly drizzling in the olive oil until thick and glossy.

5. 05

   Heat a cast-iron skillet over medium-high heat with a touch of neutral oil. Sear the mushrooms for 3-4 minutes per side until deeply caramelized and golden brown.

6. 06

   Plate by creating a smooth bed of parsnip silk using the back of a spoon. Arrange the 'scallops' on top, dot with black garlic emulsion, and garnish with micro-herbs.