Pan-Roasted Maitake Mushrooms with...Pan-Roasted Maitake Mushrooms with Parsnip-Vanilla Silk and Blackberry Gastrique

An exquisite plant-based masterpiece featuring earthy, crispy-edged maitake mushrooms nestled on a velvety, vanilla-infused parsnip purée, finished with a tart blackberry-balsamic gastrique and toasted hazelnut dukkah.

Ingredients

Cooking Instructions

1. 01

   To make the Parsnip-Vanilla Silk: In a medium saucepan, combine chopped parsnips, oat milk, vanilla seeds, and the scraped vanilla pod. Bring to a gentle simmer over medium-low heat, cover, and cook for 15-20 minutes until the parsnips are completely tender.

2. 02

   Remove the vanilla pod from the parsnip mixture. Transfer the parsnips and remaining cooking liquid to a high-speed blender. Add the chilled vegan butter and blend on high until completely smooth and velvety. Season to taste with sea salt. Pass through a fine-mesh chinois for an ultra-silky texture. Keep warm.

3. 03

   To make the Blackberry Gastrique: In a small saucepan, combine the fresh blackberries, balsamic vinegar, and maple syrup. Bring to a boil, then reduce the heat to low and simmer for 12-15 minutes until the blackberries break down and the liquid reduces to a syrupy consistency. Strain through a fine-mesh sieve, pressing on the solids to extract all the juices. Set aside.

4. 04

   Prepare the mushrooms: Heat olive oil in a large cast-iron skillet over medium-high heat. Place the Maitake mushrooms in the skillet. Place another heavy skillet on top of the mushrooms to press them flat, ensuring maximum surface contact.

5. 05

   Sear the mushrooms for 4-5 minutes until deeply caramelized and crispy on one side. Flip the mushrooms, add the smashed garlic and fresh thyme sprigs to the pan, and press again with the heavy skillet. Sear for another 4 minutes, basting the mushrooms with the garlic-thyme infused oil.

6. 06

   To assemble: Spoon a generous pool of the warm Parsnip-Vanilla Silk onto the center of each warmed plate. Nest the pan-roasted Maitake mushroom on top of the purée. Artfully drizzle the Blackberry Gastrique around the plate. Garnish with chopped toasted hazelnuts and a sprinkle of flaky sea salt.