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

Name: Pan-Seared King Oyster 'Scallops' with Cauliflower-Truffle Velouté
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Ingredients: 4 large King Oyster mushrooms (stems only); 1/2 head cauliflower, broken into small florets; 150ml unsweetened oat milk; 1 tbsp white miso paste; 1 tsp high-quality black truffle oil; 3 tbsp high-quality vegan butter; 100g shimeji mushrooms, trimmed; 60ml white wine vinegar; 1 tsp maple syrup; Micro-coriander or pea shoots for garnish; Maldon sea salt and cracked black pepper

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Cuisine

French-Modern Vegan

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Servings

⏱

Prep Time

25 mins

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Cook Time

35 mins

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Difficulty

Medium

A sophisticated vegan reimagining of a coastal classic, featuring buttery mushroom rounds served over a silky, truffle-infused cauliflower cream and brightened with quick-pickled shimeji.

French-Modern VeganMedium

Ingredients

•4 large King Oyster mushrooms (stems only)

•1/2 head cauliflower, broken into small florets

•150ml unsweetened oat milk

•1 tbsp white miso paste

•1 tsp high-quality black truffle oil

•3 tbsp high-quality vegan butter

•100g shimeji mushrooms, trimmed

•60ml white wine vinegar

•1 tsp maple syrup

•Micro-coriander or pea shoots for garnish

•Maldon sea salt and cracked black pepper

Cooking Instructions

01
Slice the King Oyster stems into 1-inch thick rounds. Using a sharp knife, score a shallow crosshatch pattern into the top and bottom of each 'scallop'.
02
In a small saucepan, simmer cauliflower florets in the oat milk over medium heat until fork-tender. Transfer to a high-speed blender.
03
Add miso paste and truffle oil to the blender. Process until the mixture is a velvety, completely smooth purée. Season with salt and keep warm.
04
In a separate small bowl, whisk together white wine vinegar, maple syrup, and a pinch of salt. Submerge the shimeji mushrooms in this liquid for 15 minutes to quick-pickle.
05
Heat a heavy-bottomed skillet over medium-high heat with 2 tablespoons of vegan butter. Place the oyster mushroom rounds in the pan, scored side down.
06
Sear for 4 minutes until deep golden brown, then flip. Add the remaining butter and a splash of water to the pan to create a light emulsion; baste the mushrooms for 2 more minutes.
07
Spread a generous circle of the cauliflower velouté onto the center of two warmed plates.
08
Arrange 4-5 mushroom 'scallops' on the purée. Top with drained pickled shimeji and micro-greens. Finish with a sprinkle of Maldon salt.

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