Pan-Seared King Oyster Mushroom...Pan-Seared King Oyster Mushroom "Scallops" with Smoked Parsnip Purée

An elegant vegan masterpiece featuring golden, herb-basted king oyster mushroom medallions over a silky, smoked parsnip purée, balanced with a vibrant pea-mint emulsion and tangy pickled mustard seeds.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled mustard seeds: In a small saucepan, combine yellow mustard seeds, white wine vinegar, agave nectar, and a pinch of salt. Bring to a gentle simmer over low heat for 10-12 minutes until the seeds are plump and tender. Remove from heat and set aside to cool.

2. 02

   Make the smoked parsnip purée: In a medium saucepan, combine the chopped parsnips and unsweetened oat milk. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the parsnips are completely fork-tender. Transfer the parsnips and half of the warm oat milk to a high-speed blender. Add 1 tablespoon of vegan butter and the smoked salt. Blend on high until velvety smooth, adding more oat milk if needed to reach a silk-like consistency. Season with sea salt to taste, cover, and keep warm.

3. 03

   Make the pea & mint emulsion: Blanch the peas in a pot of boiling salted water for 2 minutes, then immediately shock them in ice water to preserve their vibrant green color. Drain well. In a blender, combine the blanched peas, mint leaves, extra virgin olive oil, lemon juice, and a pinch of salt. Blend on high until completely smooth. Pass through a fine-mesh sieve for an ultra-sleek finish. Set aside at room temperature.

4. 04

   Prep the mushroom 'scallops': Gently score a shallow crosshatch pattern on both flat, circular sides of the king oyster mushroom rounds. Season generously with sea salt and freshly cracked black pepper.

5. 05

   Sear the 'scallops': Heat a heavy-bottomed cast iron skillet over medium-high heat. Add the remaining 2 tablespoons of vegan butter. Once the butter is hot and foaming, place the mushroom rounds in the skillet. Sear undisturbed for 3 to 4 minutes until a deep, caramelized golden crust forms. Flip the mushrooms, then immediately add the smashed garlic and thyme sprigs to the pan. Tilt the pan slightly and spoon the hot, herb-infused melted butter over the mushrooms continuously for another 3 minutes until tender throughout.

6. 06

   Plate the dish: Spoon a generous pool of warm smoked parsnip purée onto the center of two heated plates. Artfully arrange three glazed mushroom 'scallops' on top of the purée. Drizzle the vibrant green pea-mint emulsion elegantly around the plate. Garnish the scallops with a scattering of pickled mustard seeds and delicate microgreens. Serve immediately.