Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Parsnip-Vanilla Purée and Smoked Pea Velouté

A masterclass in plant-based elegance. Meaty, caramelized king oyster mushroom medallions rest on a silky, vanilla-kissed parsnip purée, encircled by a vibrant, smoky English pea velouté and finished with quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled shimeji: In a small saucepan, combine white wine vinegar, 25ml water, sugar, and a pinch of salt. Bring to a simmer until sugar dissolves. Pour the hot liquid over the shimeji mushrooms in a sterile jar and set aside to quick-pickle.

2. 02

   Make the Parsnip-Vanilla Purée: In a medium saucepan, combine the chopped parsnips, almond milk, scraped vanilla seeds, and the empty vanilla pod. Simmer gently over medium-low heat for 15-18 minutes until parsnips are completely tender. Remove the vanilla pod, transfer parsnips and remaining milk to a high-speed blender, add 1 tablespoon of vegan butter, and blend until ultra-smooth. Season with salt and keep warm.

3. 03

   Make the Smoked Pea Velouté: Heat 1 tablespoon of olive oil in a small pan. Sauté the minced shallot until translucent. Add the peas and vegetable stock, cooking for just 3 minutes to preserve the vibrant green color. Transfer to a blender, add the liquid smoke, and blend on high until liquified. Pass through a fine-mesh sieve (chinois) for a velvety texture. Season to taste and keep warm.

4. 04

   Prep the Mushroom 'Scallops': Lightly score both flat ends of each king oyster mushroom round in a crosshatch pattern. Season both sides generously with salt and white pepper.

5. 05

   Sear the 'Scallops': Heat remaining 2 tablespoons of olive oil in a heavy cast-iron skillet over medium-high heat. Place mushroom rounds in the pan and sear undisturbed for 3-4 minutes until a deep golden-brown crust forms. Flip the mushrooms, then add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan and continuously baste the mushrooms with the foaming butter for another 3 minutes until tender throughout.

6. 06

   Assemble the Dish: Spoon a generous circle of the warm parsnip-vanilla purée in the center of each shallow serving bowl. Arrange three mushroom 'scallops' on top. Gently pour the bright green pea velouté around the purée base to create a stunning contrast. Garnish with drained pickled shimeji mushrooms and microgreens if desired. Serve immediately.