Home / Recipes / Pan-Seared King Oyster Mushroom "Scallops" with Sunchoke Purée and Hazelnut-Tarragon Gremolata

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Pan-Seared King Oyster Mushroom...Pan-Seared King Oyster Mushroom "Scallops" with Sunchoke Purée and Hazelnut-Tarragon Gremolata

Name: Pan-Seared King Oyster Mushroom "Scallops" with Sunchoke Purée and Hazelnut-Tarragon Gremolata
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Cuisine: Modern French
Ingredients: 3 large king oyster mushrooms (stalks only); 3 tbsp high-quality block vegan butter, divided; 2 garlic cloves, gently smashed; 3 sprigs of fresh thyme; 400g sunchokes, washed and peeled (reserve skins); 120ml unsweetened oat milk (barista blend preferred); 30g toasted hazelnuts, finely chopped; 1 tbsp fresh tarragon, finely minced; 2 tbsp fresh flat-leaf parsley, finely minced; 1 tsp organic lemon zest; 2 tbsp premium extra virgin olive oil; 120ml grapeseed oil (for frying); Flaky sea salt and freshly cracked black pepper to taste; A handful of micro-tarragon or chervil for garnish

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Cuisine

Modern French

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Servings

⏱

Prep Time

30 mins

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Cook Time

40 mins

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Difficulty

Hard

A luxurious, texturally complex plant-based interpretation of classic scallops. Golden, pan-seared king oyster mushroom medallions rest on a velvety, sweet sunchoke purée, finished with a bright hazelnut-tarragon gremolata and crispy sunchoke skins.

Modern FrenchHard

Ingredients

•3 large king oyster mushrooms (stalks only)

•3 tbsp high-quality block vegan butter, divided

•2 garlic cloves, gently smashed

•3 sprigs of fresh thyme

•400g sunchokes, washed and peeled (reserve skins)

•120ml unsweetened oat milk (barista blend preferred)

•30g toasted hazelnuts, finely chopped

•1 tbsp fresh tarragon, finely minced

•2 tbsp fresh flat-leaf parsley, finely minced

•1 tsp organic lemon zest

•2 tbsp premium extra virgin olive oil

•120ml grapeseed oil (for frying)

•Flaky sea salt and freshly cracked black pepper to taste

•A handful of micro-tarragon or chervil for garnish

Cooking Instructions

01
Slice the king oyster mushroom stalks into 1.5-inch thick rounds. Lightly score a crosshatch pattern on both flat sides of each medallion. Season generously with sea salt and set aside on a paper towel to draw out excess moisture.
02
In a small saucepan, boil the peeled sunchoke flesh in salted water until knife-tender, about 15-20 minutes. Drain well.
03
Transfer the warm sunchokes to a high-speed blender. Add 120ml of oat milk and 1 tablespoon of vegan butter. Blend on high until completely smooth and velvety. Season with salt, pass through a fine-mesh chinois for a flawless texture, and keep warm.
04
Pat the reserved sunchoke skins dry with a paper towel. Heat the grapeseed oil in a small pan to 350°F (175°C). Fry the skins until golden brown and crispy, about 2-3 minutes. Drain on paper towels and season with flaky salt.
05
Prepare the gremolata: In a small bowl, combine the toasted hazelnuts, minced tarragon, parsley, lemon zest, extra virgin olive oil, and a pinch of salt. Mix gently and set aside.
06
Heat a heavy cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of vegan butter. Once foaming, add the mushroom medallions scored-side down. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.
07
Flip the mushrooms, add the smashed garlic and thyme sprigs to the pan. Tilt the pan and continuously baste the mushrooms with the hot herb-infused butter for another 3 minutes. Remove from heat and drain on paper towels.
08
To plate: Spoon a generous pool of warm sunchoke purée onto the center of each plate. Arrange three mushroom 'scallops' on top. Spoon the hazelnut-tarragon gremolata around the purée, garnish with crispy sunchoke skins and microgreens, and serve immediately.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023