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Pan-Seared King Oyster Mushroom...Pan-Seared King Oyster Mushroom "Scallops" with Truffled Cauliflower Mousseline

Name: Pan-Seared King Oyster Mushroom "Scallops" with Truffled Cauliflower Mousseline
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Cuisine: Modern French
Ingredients: 2 large King Oyster mushrooms, stems sliced into 1.5-inch medallions; 2 tbsp high-quality olive oil for searing; 2 cloves garlic, gently crushed; 2 sprigs of fresh thyme; 2 tbsp vegan unsalted butter, divided; 300g cauliflower florets, chopped; 120ml unsweetened almond milk; 1 tsp premium white truffle oil; 60ml extra virgin olive oil; A generous pinch of saffron threads; 10g fresh chives, finely chopped; A handful of microgreens for garnish; Sea salt and freshly cracked black pepper to taste

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Cuisine

Modern French

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Medium

An elegant, multi-textured vegan masterpiece featuring tender, umami-rich king oyster mushroom medallions seared to golden perfection, served over a silky, truffle-infused cauliflower purée and finished with a vibrant saffron-herb emulsion.

Modern FrenchMedium

Ingredients

•2 large King Oyster mushrooms, stems sliced into 1.5-inch medallions

•2 tbsp high-quality olive oil for searing

•2 cloves garlic, gently crushed

•2 sprigs of fresh thyme

•2 tbsp vegan unsalted butter, divided

•300g cauliflower florets, chopped

•120ml unsweetened almond milk

•1 tsp premium white truffle oil

•60ml extra virgin olive oil

•A generous pinch of saffron threads

•10g fresh chives, finely chopped

•A handful of microgreens for garnish

•Sea salt and freshly cracked black pepper to taste

Cooking Instructions

01
Prepare the Mousseline: Steam or boil the cauliflower florets in lightly salted water until completely tender, about 10-12 minutes. Drain well.
02
Blend the Mousseline: Transfer the hot cauliflower to a high-speed blender. Add the almond milk, 1 tablespoon of vegan butter, white truffle oil, and a pinch of salt. Blend on high speed until completely smooth, silky, and aerated. Keep warm.
03
Infuse the Saffron Oil: In a small saucepan, gently warm the extra virgin olive oil and saffron threads over low heat for 5 minutes to release their flavor and vibrant golden pigment. Remove from heat and stir in the chopped chives.
04
Score the Mushroom 'Scallops': Score a light, shallow criss-cross pattern on the flat top and bottom surfaces of each King Oyster mushroom medallion. Season both sides generously with sea salt and black pepper.
05
Sear the Mushrooms: Heat the olive oil in a heavy-bottomed cast-iron skillet over medium-high heat. Add the mushroom medallions and sear undisturbed for 3-4 minutes until a deep, caramelized golden-brown crust forms on the bottom.
06
Baste (Arrosé): Flip the mushrooms. Add the remaining 1 tablespoon of vegan butter, crushed garlic, and thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the foaming melted butter over the mushrooms for another 3 minutes until tender and deeply caramelized.
07
Plate and Garnish: Spoon a generous pool of the warm truffled cauliflower mousseline onto the center of each heated plate. Elegantly arrange three mushroom 'scallops' on top. Drizzle the saffron-herb oil around the plate, and garnish with microgreens. 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