Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Smoked Parsnip Velvet & Hazelnut Gremolata

A masterclass in plant-based elegance. Meaty, caramelized king oyster mushroom rounds rest on a silky, applewood-smoked parsnip purée, finished with a bright, crunchy toasted hazelnut gremolata.

Ingredients

Cooking Instructions

1. 01

   To make the Parsnip Velvet: In a small saucepan, combine the chopped parsnips, oat milk, and a pinch of salt. Bring to a gentle simmer, cover, and cook for 15 minutes or until the parsnips are completely fork-tender.

2. 02

   While parsnips cook, prepare the Hazelnut Gremolata: In a small bowl, toss together the finely chopped toasted hazelnuts, chopped parsley, lemon zest, extra virgin olive oil, and a pinch of flaky sea salt. Set aside to let the flavors marry.

3. 03

   Prepare the mushrooms: Lightly score both flat sides of the mushroom rounds in a crosshatch pattern. Season both sides with a pinch of sea salt and freshly cracked white pepper.

4. 04

   Finish the Parsnip Velvet: Transfer the cooked parsnips and cooking liquid to a high-speed blender. Add 1 tablespoon of vegan butter, the liquid smoke, and a pinch of nutmeg. Blend on high until completely smooth and velvety. Taste and adjust seasoning, then strain through a fine-mesh sieve. Keep warm.

5. 05

   Sear the mushrooms: Heat a heavy cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs. Once foaming, add the mushroom rounds. Sear for 3-4 minutes on one side, basting constantly with the melted herb butter, until deeply caramelized and golden-brown. Flip and repeat on the other side.

6. 06

   Deglaze: Pour the vegetable stock into the pan, immediately cover with a lid, and let steam for 2 minutes to cook the mushrooms through. Remove the lid and let the liquid reduce to a glossy glaze.

7. 07

   Plate the dish: Spoon a generous pool of warm Smoked Parsnip Velvet onto the center of each plate. Artfully arrange three glazed mushroom 'scallops' on top. Spoon the Hazelnut Gremolata over the mushrooms and garnish elegantly with microgreens.