Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Sunchoke Purée and Blackberry Gastrique

A Michelin-star calibre vegan masterpiece featuring meaty, butter-basted king oyster mushrooms atop a velvety, truffle-infused sunchoke purée, balanced by a tart blackberry-red wine reduction and a crunchy hazelnut gremolata.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Purée: In a medium saucepan, combine the chopped sunchokes and oat milk. Bring to a gentle simmer over medium heat and cook until the sunchokes are completely fork-tender, about 18-20 minutes. Strain, reserving the cooking liquid.

2. 02

   Blend the Purée: Transfer the cooked sunchokes to a high-speed blender. Add 2 tablespoons of vegan butter and a small splash of the reserved cooking milk. Blend on high until ultra-smooth and velvety. Season with salt, white pepper, and white truffle oil. Pass through a fine-mesh chinois for an extra-silky texture. Keep warm.

3. 03

   Create the Blackberry Gastrique: In a small saucepan, combine the blackberries, red wine vinegar, maple syrup, and minced shallot. Simmer over medium-low heat for 12-15 minutes until the berries break down and the liquid reduces to a glossy, syrupy consistency. Strain through a fine-mesh sieve, pressing to extract all the juices. Set aside.

4. 04

   Mix the Hazelnut Gremolata: In a small bowl, toss together the crushed hazelnuts, chopped parsley, lemon zest, and a pinch of flaky sea salt. Set aside for garnish.

5. 05

   Prep the 'Scallops': Lightly score both flat ends of the king oyster mushroom rounds in a crosshatch pattern. Season both sides generously with sea salt.

6. 06

   Sear the 'Scallops': Heat a heavy cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of vegan butter, garlic cloves, and thyme sprigs. Once the butter is foaming, add the mushroom rounds. Sear for 3-4 minutes on the first side until deeply caramelized and golden brown, continuously basting the tops with the hot herb butter. Flip and sear for another 3 minutes until tender.

7. 07

   Plate and Serve: Spoon a generous pool of warm sunchoke purée onto each plate. Arrange three mushroom 'scallops' on top of the purée. Artfully drizzle the blackberry gastrique around the plate, and garnish the tops of the mushrooms with the hazelnut gremolata and optional microgreens.