Pan-Roasted King Oyster Stems...Pan-Roasted King Oyster Stems with Saffron Cauliflower Mousseline and Sea Buckthorn Gastrique

An exquisite study in texture and acid: tender, cross-hatched king oyster stems seared to caramelized perfection, paired with an ultra-silky saffron-infused cauliflower mousseline, balanced by a tart sea buckthorn glaze and vibrant herb oil.

Ingredients

Cooking Instructions

1. 01

   Steep the saffron threads in 45ml of boiling water for 10 minutes to extract the deep golden hue and floral aromatics.

2. 02

   Steam cauliflower florets until knife-tender, about 12 minutes. Transfer immediately to a high-speed blender with drained cashews, saffron water, white miso, and 20g cultured vegan butter. Blend on high until a mirror-smooth mousseline forms. Season with fine sea salt, pass through a fine tamis sieve, and keep warm.

3. 03

   In a small saucepan, sweat the minced shallot with 10g of vegan butter until translucent. Add sea buckthorn juice and maple syrup. Simmer gently until reduced by half into a glossy, tart gastrique with syrup-like consistency. Strain and reserve warm.

4. 04

   Using the tip of a paring knife, score one flat side of each mushroom medallion in a tight 2mm diamond cross-hatch pattern, approximately 3mm deep. Season both sides with fine sea salt.

5. 05

   Heat a heavy cast-iron or carbon steel skillet over medium-high heat with a high-smoke-point oil. Place mushrooms scored-side down and press gently with a parchment-lined weight. Sear undisturbed for 4 minutes until deeply caramelized and golden-brown.

6. 06

   Flip mushrooms, drop heat to medium-low, and add the remaining 30g cultured vegan butter, lemon thyme sprigs, and crushed garlic to the pan. Continuously baste the mushrooms with the foaming butter for 3-4 minutes until tender throughout.

7. 07

   Drain the seared mushroom medallions on paper towels and finish the scored tops with Maldon flaky salt.

8. 08

   To plate: Swipe a circular ribbon of saffron cauliflower mousseline onto warm ceramic shallow bowls. Nestle two glazed mushroom medallions on the purée. Spoon dots of sea buckthorn gastrique alongside drops of bright green dill oil to split the sauce. Garnish with red-veined micro sorrel.