Pan-Roasted King Oyster Mushroom...Pan-Roasted King Oyster Mushroom 'Scallops' with Saffron-Parsnip Silk

A masterclass in plant-based elegance. Tender, caramelized king oyster mushroom cylinders mimic scallops, served over a velvety saffron-infused parsnip purée and finished with a rich, umami-dense smoked dashi reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, gently warm the cashew milk with the saffron threads and let steep off the heat for 10 minutes to extract the vibrant color and aroma.

2. 02

   Add the chopped parsnips to the saffron-infused milk. Cover and simmer over low heat for 15-20 minutes until the parsnips are completely tender. Transfer to a high-speed blender, add 2 tablespoons of vegan butter, and blend until microscopically smooth. Season with sea salt and keep warm.

3. 03

   Meanwhile, prepare the dashi reduction: simmer the kombu and dried shiitake mushrooms in 300ml of water for 15 minutes. Strain the liquid into a clean pan, discard the solids, and whisk in the white miso paste and mirin. Reduce over medium heat until it thickens into a glossy, syrupy glaze.

4. 04

   Lightly score both flat ends of the mushroom cylinders in a fine crosshatch pattern. Season with salt.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat with a splash of neutral oil. Sear the mushroom 'scallops' until deeply caramelized and golden-brown, about 3-4 minutes per side.

6. 06

   Lower the heat, add the remaining 2 tablespoons of vegan butter, bruised garlic, and thyme sprigs to the pan. Continually spoon the foaming, herb-infused butter over the mushrooms (the classic 'arrosé' technique) for another 2 minutes until tender throughout.

7. 07

   To plate, swipe a generous spoonful of the saffron-parsnip silk across each warm plate. Artfully arrange the basted mushroom 'scallops' on top. Drizzle with the miso-dashi reduction, and garnish with crushed toasted hazelnuts and delicate micro-herbs.