Pan-Seared King Oyster "Scallops"...Pan-Seared King Oyster "Scallops" with Cauliflower-Truffle Purée and Chive Oil

An elegant, multi-textured vegan entrée featuring caramelized king oyster mushroom medallions served over a velvety, truffle-infused cauliflower purée, finished with vibrant house-made chive oil.

Ingredients

Cooking Instructions

1. 01

   Prep the mushroom 'scallops' by cutting the thick stems of the king oyster mushrooms into 1-inch thick rounds. Lightly score a shallow crosshatch pattern on both flat sides of each round to help them cook evenly and absorb flavor.

2. 02

   To make the chive oil, blanch the fresh chives in boiling water for exactly 10 seconds, then immediately shock them in ice water to lock in the bright green color. Squeeze out all excess moisture using a clean kitchen towel.

3. 03

   Blend the blanched chives with 1/2 cup of grapeseed oil in a high-speed blender on high for 2 minutes. Strain the oil through a fine-mesh sieve lined with a coffee filter, allowing it to drip naturally. Set aside.

4. 04

   For the purée, combine the cauliflower florets, minced garlic, and almond milk in a medium saucepan. Bring to a gentle simmer over medium heat and cook for 12-15 minutes, or until the cauliflower is completely fork-tender.

5. 05

   Drain the cauliflower, reserving a splash of the cooking liquid. Transfer the cauliflower to a blender along with 1 tbsp of vegan butter, the white truffle oil, and a pinch of salt and white pepper. Blend on high until exceptionally smooth and velvety, adding a splash of the reserved cooking liquid if needed to adjust thickness. Keep warm.

6. 06

   Heat the remaining 2 tbsp of vegan butter in a heavy-cast iron skillet over medium-high heat. Once hot and foaming, add the mushroom rounds, thyme sprigs, and smashed garlic cloves to the pan.

7. 07

   Sear the mushrooms undisturbed for 3 to 4 minutes on the first side until a deep golden-brown crust forms. Flip and sear for another 3 minutes on the other side, spooning the melted herb-infused butter over the tops as they cook. Pour in the vegetable stock to deglaze, letting it reduce quickly to tenderize the center of the mushrooms.

8. 08

   To plate, spoon a generous pool of the warm cauliflower-truffle purée onto the center of each plate. Arrange three seared mushroom 'scallops' elegantly on top of the purée.

9. 09

   Drizzle the vibrant green chive oil in a delicate ring around the purée. Garnish the dish with toasted pine nuts and a scattering of fresh microgreens, and serve immediately.