Pan-Roasted King Oyster 'Scallops'...Pan-Roasted King Oyster 'Scallops' with Truffled Cauliflower Silk

A masterclass in plant-based elegance. Tender, caramelized king oyster mushroom medallions rest on a velvety cauliflower-truffle purée, finished with a bright, textural hazelnut gremolata.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushrooms by slicing the thick stems into 1.5-inch cylinders (save the caps for another use). Score one flat side of each cylinder in a tight crosshatch pattern, about 1/8-inch deep. Set aside.

2. 02

   In a medium saucepan, combine the cauliflower florets, almond milk, and vegetable broth. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes until the cauliflower is fork-tender.

3. 03

   Transfer the cooked cauliflower and a small splash of the cooking liquid to a high-speed blender. Blend on high until completely smooth, glossy, and velvety. Stir in the white truffle oil and season with a pinch of sea salt. Keep warm.

4. 04

   To make the gremolata, combine the finely chopped toasted hazelnuts, minced parsley, lemon zest, and extra virgin olive oil in a small bowl. Mix well and season with a touch of salt.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat. Melt the vegan butter. Once foaming, place the mushroom 'scallops' scored-side down in the pan. Sear undisturbed for 4 minutes until a deep, golden-brown crust forms.

6. 06

   Flip the mushrooms, then add the crushed garlic cloves and thyme sprigs to the pan. Tilt the skillet slightly and use a spoon to continuously baste the mushrooms with the hot, herb-infused butter for another 3 minutes until tender. Season with flaky sea salt.

7. 07

   To plate, spoon a generous pool of the truffled cauliflower silk onto the center of each plate. Artfully arrange three mushroom 'scallops' on top. Spoon the hazelnut gremolata over the mushrooms and garnish with delicate microgreens.