Pan-Seared King Oyster "Scallops"...Pan-Seared King Oyster "Scallops" with Smoked Parsnip Velouté and Blackberry Gastrique

A masterclass in plant-based elegance featuring caramelized king oyster mushroom cylinders served over a velvety, smoked parsnip purée, accented by a vibrant, tart blackberry gastrique.

Ingredients

Cooking Instructions

1. 01

   Slice the stems of the king oyster mushrooms into 1.5-inch thick rounds. Score a shallow crosshatch pattern on both flat sides of each 'scallop'.

2. 02

   For the velouté, melt 1 tablespoon of vegan butter in a saucepan over medium heat. Sauté the minced shallots until translucent. Add the chopped parsnips, oat milk, and vegetable stock. Simmer for 15-20 minutes until the parsnips are completely tender.

3. 03

   For the gastrique, combine blackberries, maple syrup, apple cider vinegar, and star anise in a small saucepan over medium-low heat. Cook for 10-12 minutes, gently mashing the berries, until the liquid reduces to a syrupy consistency. Strain through a fine-mesh sieve and set aside.

4. 04

   Transfer the tender parsnips and cooking liquid to a high-speed blender. Add the liquid smoke and blend until completely smooth. Season with salt to taste and keep warm.

5. 05

   Heat olive oil in a heavy cast-iron skillet over medium-high heat. Place the mushroom rounds scored-side down and sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.

6. 06

   Flip the mushrooms. Add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan and continuously spoon the foaming butter over the mushrooms for another 3 minutes. Season with sea salt and white pepper.

7. 07

   To serve, spoon a pool of warm smoked parsnip velouté onto the center of each plate. Arrange the seared mushroom 'scallops' on top, drizzle with the blackberry gastrique, and garnish with microgreens.