Pan-Seared King Oyster Mushroom...Pan-Seared King Oyster Mushroom "Scallops" with Parsnip-Vanilla Silk

A masterclass in plant-based elegance: tender, caramelized king oyster mushroom medallions paired with a velvety parsnip-vanilla purée, tart blackberry gastrique, and crispy sunchoke chips.

Ingredients

Cooking Instructions

1. 01

   Prep the mushroom 'scallops': Score a shallow crosshatch pattern on both flat sides of the King Oyster mushroom rounds. Season generously with sea salt and set aside.

2. 02

   Make the Parsnip Purée: In a medium saucepan, combine chopped parsnips, oat milk, and the scraped vanilla bean (both pod and seeds). Bring to a simmer over medium heat and cook until parsnips are fork-tender, about 15-20 minutes.

3. 03

   Finish the Purée: Remove the vanilla pod. Transfer the tender parsnips and remaining liquid to a high-speed blender. Add 1 tablespoon of vegan butter and blend on high until completely silky and smooth. Season with fine sea salt to taste, pass through a fine sieve if necessary, and keep warm.

4. 04

   Make the Blackberry Gastrique: In a small saucepan, combine blackberries, maple syrup, red wine vinegar, and star anise. Simmer over medium-low heat for 12-15 minutes until the berries break down and the liquid reduces to a syrupy glaze. Strain through a fine-mesh sieve, pressing lightly on the solids, and set aside.

5. 05

   Fry Sunchoke Chips: Heat the neutral oil in a small pan to 350°F (175°C). Fry the thinly sliced sunchokes until golden brown and crispy, about 1-2 minutes. Drain on paper towels and lightly season with sea salt.

6. 06

   Sear the Mushrooms: Heat a heavy cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of vegan butter. Once foaming, add the mushroom rounds. Sear undisturbed until deeply caramelized and golden brown on the bottom, about 3-4 minutes.

7. 07

   Braise the Mushrooms: Flip the mushrooms, then add the smashed garlic and thyme sprigs to the pan. Baste the mushrooms with the melted butter. Pour in the vegetable stock, reduce the heat to medium-low, and simmer until the mushrooms are tender and the liquid has reduced to a glossy, coating glaze.

8. 08

   Plate and Serve: Spoon a generous swipe of the warm parsnip-vanilla silk onto the center of each plate. Plate three mushroom 'scallops' on top. Artfully drizzle with the blackberry gastrique, then garnish with crispy sunchoke chips and delicate microgreens.