Pan-Roasted Maitake Blossom with...Pan-Roasted Maitake Blossom with Sunchoke Velouté and Black Garlic Dashi Glaze

A sophisticated plant-based composition highlighting deeply caramelized wild maitake mushrooms nestled over a silken sunchoke purée, accented with umami-rich black garlic reduction and fragrant pine oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Velouté: In a small saucepan, sweat the sliced shallots in 10ml grapeseed oil over low heat until translucent. Add sliced sunchokes and a pinch of salt. Pour in the cashew milk and 50ml of dashi. Simmer gently until sunchokes are completely tender, about 18 minutes.

2. 02

   Blend the Velouté: Transfer the sunchoke mixture to a high-speed blender. Blend on high until completely silky and emulsified. Pass through a fine chinois strainer, adjust seasoning, and keep warm.

3. 03

   Create the Black Garlic Glaze: In a small reduction pan, mash the black garlic cloves with the remaining 150ml kombu dashi, tamari, and mirin. Simmer vigorously until reduced by two-thirds into a glossy, syrup-like consistency. Strain through a fine-mesh sieve and reserve warm.

4. 04

   Sear the Maitake: Heat a heavy cast-iron skillet with the remaining 20ml grapeseed oil over medium-high heat. Place maitake clusters cut-side down. Place a small parchment sheet and a light weight (such as a second smaller press) on top to ensure maximum surface contact. Sear for 4 minutes until deeply bronzed.

5. 05

   Baste the Mushrooms: Flip the maitake blossoms, add the vegan cultured butter and thyme sprigs to the pan. Reduce heat to medium and continuously baste the mushroom crowns with the foaming butter for 3-4 minutes until tender throughout and crisp at the frills.

6. 06

   Plating: Spoon a smooth pool of sunchoke velouté into the center of warm shallow ceramic bowls. Perch the seared maitake blossom atop the silk. Brush and drizzle the edges with the glossy black garlic glaze. Finish with wood sorrel leaves and a sprinkle of Maldon sea salt.