Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Saffron Parsnip Purée & Hazelnut Noisette

A masterclass in plant-based texture and flavor. Succulent, dashi-braised king oyster mushroom medallions are pan-seared to caramelized perfection, served over a velvety saffron-infused parsnip purée, and finished with a toasted hazelnut and sage vegan noisette.

Ingredients

Cooking Instructions

1. 01

   Slice the king oyster mushroom stalks into 1.5-inch thick rounds. Gently score a shallow crosshatch pattern on both flat sides of each round to allow flavor penetration.

2. 02

   In a medium saucepan, combine the kombu dashi, tamari, and mirin. Bring to a gentle simmer, add the mushroom rounds, and poach for 15 minutes to infuse with umami. Remove the mushrooms and pat them thoroughly dry with paper towels, reserving the poaching liquid for future use.

3. 03

   Meanwhile, warm the oat milk in a small saucepan, remove from heat, add the saffron threads, and let steep for 10 minutes to extract the brilliant yellow color and aroma.

4. 04

   Boil the chopped parsnips in salted water for 12-15 minutes until completely fork-tender. Drain well, then transfer to a high-speed blender. Add the saffron-steeped oat milk, 1 tablespoon of vegan butter, and a pinch of white pepper. Blend on high until velvety smooth. Pass through a fine-mesh chinois for a Michelin-standard finish, and keep warm.

5. 05

   Heat the olive oil and 1 tablespoon of vegan butter in a heavy-bottomed cast-iron skillet over medium-high heat. Once shimmering, add the mushroom 'scallops' scored-side down. Sear undisturbed for 3-4 minutes until a deep, golden-brown crust forms. Flip and sear the other side for an additional 3 minutes, basting with the pan juices. Transfer to a warm plate.

6. 06

   To make the noisette, melt the remaining 3 tablespoons of vegan butter in a small saucepan over medium heat. Add the chopped hazelnuts and cook for 2-3 minutes, stirring constantly, until the butter foams and the hazelnuts turn golden and smell toasted. Throw in the sage leaves, frying them until crisp (about 1 minute). Immediately remove from heat and stir in the lemon juice to halt the cooking process.

7. 07

   To plate, spoon a generous pool of the vibrant saffron parsnip purée onto the center of two warmed plates. Artfully arrange three seared mushroom 'scallops' on top. Spoon the warm hazelnut-sage noisette around and over the mushrooms. Garnish with microgreens and a sprinkle of flaky sea salt. Serve immediately.