Pan-Roasted Lion's Mane with...Pan-Roasted Lion's Mane with Smoked Sunchoke Silk & Truffled Madeira Jus

An elevated celebration of forest umami: golden, herb-basted Lion's Mane mushroom set over velvety smoked sunchoke purée, finished with sweet-tart pickled mustard seeds and a deep, glossy Madeira-truffle reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled mustard seeds: In a small saucepan, simmer yellow mustard seeds with Champagne vinegar, 30ml water, a pinch of salt, and 1 tsp sugar over medium-low heat until plump and tender (about 18–20 minutes). Cool and reserve at room temperature.

2. 02

   Make the smoked sunchoke purée: Steam the sliced sunchokes until completely tender, about 15 minutes. Transfer to a blender with 40g cultured vegan butter, cashew cream, and a pinch of salt. Purée until hyper-smooth and satiny. Infuse briefly with culinary smoking woodchips (applewood) using a smoking gun, or fold in a drop of smoked sea salt. Keep warm.

3. 03

   Reduce the jus: In a small heavy-bottomed sauté pan, sweat the brunoised shallots in 10g vegan butter until translucent. Deglaze with Madeira wine and reduce by two-thirds. Pour in the concentrated vegetable stock and simmer gently until glossy and nape-coating. Strain through a fine chinois, swirl in freshly shaved black truffle, and keep warm off direct heat.

4. 04

   Sear the Lion's Mane: Heat grapeseed oil in a heavy carbon steel or cast-iron skillet over medium-high heat. Place the mushroom steaks in the skillet and compress gently with a second heavy pan to ensure continuous surface contact. Sear until deep mahogany (4–5 minutes per side).

5. 05

   Baste (Arrosé): Drop the remaining 30g vegan butter, crushed garlic, and fresh thyme sprigs into the pan. Tilt the pan and continuously baste the bubbling herb-infused butter over the mushroom steaks for 2–3 minutes until fully saturated, fragrant, and tender through the core. Season with Maldon salt.

6. 06

   Plating: Spoon an elegant swoosh of smoked sunchoke silk across each warm plate. Crown with a basted Lion's Mane steak. Spoon the glossy truffled Madeira jus around the base, dot with pickled mustard seed caviar, and garnish delicately with micro sorrel.