Pan-Seared King Oyster "Scallops"...Pan-Seared King Oyster "Scallops" with Sunchoke Purée and Black Garlic Jus

A masterful play on textures featuring caramelized king oyster mushroom medallions served over an earthy, velvety sunchoke purée, finished with a rich black garlic and Madeira reduction.

Ingredients

Cooking Instructions

1. 01

   Score the flat circular sides of the king oyster mushroom medallions in a fine, shallow crosshatch pattern. Lightly season both sides with sea salt and set aside for 10 minutes to draw out moisture, then pat completely dry with a paper towel.

2. 02

   To make the purée, place the chopped sunchokes and oat milk in a small saucepan over medium-low heat. Simmer until the sunchokes are completely fork-tender, about 15-20 minutes. Transfer the sunchokes and cooking liquid to a high-speed blender. Add 1 tablespoon of vegan butter and the truffle oil. Blend on high until ultra-smooth and glossy. Season with fine sea salt to taste, pass through a fine-mesh chinois sieve, and keep warm.

3. 03

   For the black garlic jus, combine the black garlic cloves, Madeira wine, vegetable stock, tamari, and maple syrup in a small saucepan over medium heat. Simmer until the liquid reduces by half and the garlic is soft. Transfer to a blender, process until completely smooth, then strain back into the saucepan. Keep on low heat to reduce further until it reaches a syrupy, glaze-like consistency.

4. 04

   Heat the extra virgin olive oil in a heavy 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, caramelized golden-brown crust forms.

5. 05

   Flip the mushrooms. Immediately add the remaining 2 tablespoons of vegan butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the skillet slightly and continuously spoon the foaming, herb-infused butter over the tops of the mushrooms for another 3 minutes. Transfer the mushrooms to a plate lined with paper towels to drain.

6. 06

   To plate, spoon a generous pool of warm sunchoke purée in the center of two warmed shallow bowls. Arrange the seared mushroom medallions elegantly on top. Artfully drizzle the black garlic jus around the purée. Garnish with wood sorrel and a delicate sprinkle of flaky sea salt, then serve immediately.