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Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Parsnip Silk and Truffled Hazelnut Reduction

Name: Pan-Seared King Oyster 'Scallops' with Parsnip Silk and Truffled Hazelnut Reduction
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 2
Cuisine: Modern French
Ingredients: 4 large King Oyster mushroom stems, cut into 1.5-inch rounds; 1 cup warm kombu dashi broth; 300g parsnips, peeled and roughly chopped; 1 cup unsweetened oat milk; 3 tbsp high-quality vegan butter, divided; 1 shallot, finely minced; 0.5 cup dry white wine; 0.5 cup rich vegetable stock; 30g toasted hazelnuts, finely crushed; 1 tsp high-quality white truffle oil; 2 garlic cloves, gently smashed; 3 sprigs fresh thyme; 1 handful of micro-chervil or micro-bull's blood for garnish; Sea salt and freshly cracked white pepper to taste

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Cuisine

Modern French

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Servings

⏱

Prep Time

40 mins

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Cook Time

30 mins

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Difficulty

Hard

An elegant, Michelin-caliber plant-based entrée featuring ocean-infused King Oyster mushroom rounds seared to perfection, nestled on a velvety parsnip purée, and finished with a rich, aromatic truffle-hazelnut reduction.

Modern FrenchHard

Ingredients

•4 large King Oyster mushroom stems, cut into 1.5-inch rounds

•1 cup warm kombu dashi broth

•300g parsnips, peeled and roughly chopped

•1 cup unsweetened oat milk

•3 tbsp high-quality vegan butter, divided

•1 shallot, finely minced

•0.5 cup dry white wine

•0.5 cup rich vegetable stock

•30g toasted hazelnuts, finely crushed

•1 tsp high-quality white truffle oil

•2 garlic cloves, gently smashed

•3 sprigs fresh thyme

•1 handful of micro-chervil or micro-bull's blood for garnish

•Sea salt and freshly cracked white pepper to taste

Cooking Instructions

01
Lightly score the top and bottom flat surfaces of the mushroom rounds in a crosshatch pattern. Submerge them in the warm kombu dashi for 20 minutes to infuse sea-mineral complexity, then pat thoroughly dry with paper towels.
02
In a medium saucepan, combine the parsnips and oat milk. Bring to a gentle simmer over medium-low heat. Cook until the parsnips are completely tender, about 15 minutes. Drain, reserving the cooking liquid.
03
Transfer the warm parsnips to a high-speed blender. Add 1 tablespoon of vegan butter, a pinch of salt, and a splash of the cooking liquid. Blend on high until ultra-smooth and silky. Pass through a fine chinois sieve and keep warm.
04
For the reduction, sauté the minced shallot in a small saucepan with 1 tablespoon of vegan butter until translucent. Pour in the white wine to deglaze, reducing it by half. Add the vegetable stock and reduce by half again. Stir in the crushed hazelnuts and truffle oil; season with salt and set aside warm.
05
Heat a heavy-cast iron skillet over medium-high heat with a splash of neutral oil. Sear the mushroom 'scallops' until a deep golden-brown crust forms on one side, about 3 minutes. Flip, then add the remaining 1 tablespoon of vegan butter, smashed garlic, and thyme sprigs to the pan. Baste the mushrooms continuously with the foaming butter for another 2-3 minutes. Season with white pepper and flaky sea salt.
06
To plate, swipe a generous spoonful of the parsnip silk across each warm plate. Artfully arrange three mushroom 'scallops' on top. Spoon the warm truffled hazelnut reduction around the plate, and garnish elegantly with the microgreens.

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