Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Cauliflower-Truffle Purée

An exquisite plant-based masterpiece featuring caramelized king oyster mushroom medallions served over a velvety, miso-infused cauliflower-truffle purée, finished with a bright toasted hazelnut and herb vinaigrette.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushroom 'scallops' by slicing the thick stems of the king oyster mushrooms into 1.5-inch thick rounds. Gently score a shallow crosshatch pattern on both flat sides of each medallion. Season both sides generously with flaky sea salt and freshly cracked black pepper, then set aside.

2. 02

   For the purée, bring a pot of salted water to a boil. Add the cauliflower florets and cook until completely tender, about 10-12 minutes. Drain thoroughly.

3. 03

   Transfer the warm cauliflower to a high-speed blender. Add the unsweetened almond milk, 1 tablespoon of vegan butter, white miso paste, and white truffle oil. Blend on high until completely silky and velvety. Season with salt to taste and keep warm.

4. 04

   Prepare the vinaigrette by whisking together the chopped toasted hazelnuts, 3 tablespoons of extra virgin olive oil, 1 tablespoon of fresh lemon juice, lemon zest, minced chives, and minced tarragon in a small bowl. Season with a pinch of sea salt and set aside.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat with the remaining 1 tablespoon of olive oil. Once shimmering, add the mushroom medallions scored-side down. Sear undisturbed for 3 to 4 minutes until a deep, golden-brown crust forms.

6. 06

   Flip the mushroom medallions. Immediately add the remaining 3 tablespoons of vegan butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the foaming, herb-infused butter over the tops of the mushrooms for another 3 minutes until they are tender and caramelized.

7. 07

   To assemble, spoon a generous pool of the warm cauliflower-truffle purée onto the center of two warmed plates. Arrange three mushroom 'scallops' elegantly on top of the purée. Spoon the hazelnut-herb vinaigrette around the plate and garnish the dish with microgreens.