Pan-Seared King Oyster Mushroom...Pan-Seared King Oyster Mushroom 'Scallops' with Parsnip-Vanilla Purée and Smoked Dashi Emulsion

An elegant, Michelin-star quality plant-based dish featuring tender caramelized mushroom 'scallops' over a velvety, vanilla-infused parsnip purée, finished with an airy smoked dashi foam and vibrant herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Chive Oil: Blanch the chives in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture with a paper towel. Blend the chives with the grapeseed oil in a high-speed blender on high for 2 minutes until bright green and slightly warm. Strain through a coffee filter or fine chinois and set aside.

2. 02

   Make the Parsnip-Vanilla Purée: In a medium saucepan, combine the chopped parsnips, oat milk, and the scraped vanilla bean pod and seeds. Simmer over medium-low heat for 15-20 minutes until the parsnips are completely tender. Remove the vanilla pod. Transfer the parsnips and cooking liquid to a blender, add 2 tablespoons of vegan butter, and blend on high speed until completely smooth. Season with sea salt and pass through a fine sieve. Keep warm.

3. 03

   Prepare the Smoked Dashi: In a small saucepan, combine the water, kombu, and dried shiitake mushrooms. Bring to a gentle simmer for 15 minutes to extract the umami. Strain the liquid, discarding the solids. Stir in the soy sauce and liquid smoke. Keep warm over low heat.

4. 04

   Sear the Mushroom 'Scallops': Lightly score a crosshatch pattern on both flat sides of the mushroom rounds. Heat a heavy-bottomed skillet over medium-high heat. Add the remaining 3 tablespoons of vegan butter. Once foaming, place the mushroom rounds in the skillet. Sear for 3-4 minutes until a deep golden-brown crust forms. Flip the 'scallops', add the smashed garlic and thyme sprigs to the pan, and spoon the melted butter over the mushrooms continuously for another 3 minutes until tender. Season with sea salt.

5. 05

   Create the Emulsion: Whisk the soy lecithin powder into the warm smoked dashi. Use an immersion blender held at a slight angle near the surface of the liquid to incorporate air, building a stable, light foam on top.

6. 06

   Plate and Serve: Spoon a generous pool of the warm parsnip-vanilla purée onto the center of each plate. Place three mushroom 'scallops' on top of the purée. Spoon the delicate smoked dashi foam elegantly around the plate, and finish with drops of the vibrant green chive oil. Garnish with microgreens if desired.