Pan-Roasted King Oyster 'Scallops'...Pan-Roasted King Oyster 'Scallops' with Smoked Parsnip Velouté

A masterclass in plant-based elegance featuring caramelized king oyster mushroom 'scallops' resting on a velvety, smoky parsnip purée, finished with a vibrant herb chlorophyll oil and quick-pickled shimeji.

Ingredients

Cooking Instructions

1. 01

   Prepare the Herb Oil: Blanch the tarragon and chives in boiling water for 10 seconds, then shock immediately in an ice bath. Drain and squeeze out every drop of excess moisture. Blend with the grapeseed oil on high speed for 3 minutes until vibrant green. Strain through a coffee filter-lined sieve and set aside.

2. 02

   Make the Pickled Shimeji: In a small saucepan, bring the vinegar, 0.25 cup of water, 1 teaspoon of sugar, and a pinch of salt to a boil. Pour the hot liquid over the trimmed shimeji mushrooms in a heatproof jar. Let cool completely.

3. 03

   Prepare the Parsnip Velouté: In a medium saucepan, sweat the shallots and 1 garlic clove in 1 tablespoon of olive oil over medium-low heat until translucent. Add the chopped parsnips, vegetable stock, and drained soaked cashews. Simmer for 15 minutes until parsnips are extremely tender.

4. 04

   Blend the Velouté: Transfer the parsnip mixture to a high-powered blender. Add the smoked sea salt and blend on high speed until completely smooth and velvety. Pass through a fine-mesh chinois to ensure a flawless texture. Keep warm.

5. 05

   Sear the 'Scallops': Lightly score a crosshatch pattern on both flat sides of the king oyster mushroom rounds. Season with sea salt. Heat a heavy-bottomed cast-iron skillet over high heat. Add 1 tablespoon of neutral oil and sear the mushrooms for 3 minutes on one side until deeply golden and caramelized.

6. 06

   Baste the Mushrooms: Flip the mushroom scallops, lower the heat to medium, and add the vegan butter, remaining garlic cloves, and thyme sprigs to the pan. Spoon the foaming, melted butter continuously over the mushrooms for another 3 minutes until tender throughout.

7. 07

   Plate and Serve: Spoon a generous pool of the warm smoked parsnip velouté onto the center of each plate. Arrange three mushroom 'scallops' on top. Garnish with a few pickled shimeji mushrooms, and artfully drizzle the vibrant green herb oil around the plate.