Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Parsnip-Vanilla Velouté

A luxurious vegan entree featuring caramelized king oyster mushroom rounds served over a velvety parsnip-vanilla purée, complemented by vibrant herb oil and quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   To make the herb oil, blanch the chives and parsley in boiling water for 10 seconds, then immediately shock in ice water. Drain and squeeze out every drop of moisture using a clean kitchen towel. Blend the herbs with grapeseed oil on high speed for 3 minutes until vibrant green. Strain through a coffee filter or fine chinois and set aside.

2. 02

   For the pickled shimeji, heat the white wine vinegar, 50ml of water, sugar, and a pinch of salt in a small saucepan until the sugar dissolves. Pour the hot liquid over the trimmed shimeji mushrooms and let them steep at room temperature.

3. 03

   For the velouté, combine the chopped parsnips, oat milk, vegetable stock, and scraped vanilla seeds and pod in a saucepan. Simmer over medium-low heat until the parsnips are completely fork-tender, about 15-20 minutes. Remove the vanilla pod.

4. 04

   Transfer the parsnips and cooking liquid to a high-speed blender. Add 1 tablespoon of vegan butter and blend on high until completely smooth and velvety. Season with salt and white pepper, then pass through a fine-mesh sieve. Keep warm.

5. 05

   Score a light crosshatch pattern on both flat sides of the king oyster mushroom rounds. Season generously with sea salt.

6. 06

   Heat a heavy cast-iron skillet over medium-high heat with a thin film of neutral oil. Sear the mushroom 'scallops' for 3-4 minutes on one side until deeply caramelized and golden brown. Flip the mushrooms, then add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the pan.

7. 07

   Baste the mushrooms continuously with the foaming melted butter for 3 minutes until they are tender throughout and beautifully glazed. Transfer to paper towels to drain briefly.

8. 08

   To plate, spoon a generous pool of warm parsnip-vanilla velouté onto the center of each shallow bowl. Arrange three seared mushroom 'scallops' on top. Garnish with a few drained pickled shimeji mushrooms, drizzle the vibrant green herb oil around the velouté, and serve immediately.