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Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Sunchoke Purée and Charred Leek Oil

Name: Pan-Seared King Oyster 'Scallops' with Sunchoke Purée and Charred Leek Oil
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Cuisine: Modern French
Ingredients: 4 large King oyster mushroom stems, cut into 1.5-inch rounds; 300g sunchokes, peeled and chopped; 150ml unsweetened barista-style oat milk; 150ml high-quality vegetable stock; 3 tbsp high-quality block vegan butter, divided; 100g green leek tops, thoroughly washed and dried; 100ml grapeseed oil; 2 garlic cloves, smashed; 3 sprigs of fresh thyme; 2 tsp pickled mustard seeds (for garnish); A pinch of micro red vein sorrel or chervil for garnish; Flaky sea salt and freshly cracked white pepper to taste

🍴

Cuisine

Modern French

👥

Servings

⏱

Prep Time

30 mins

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Cook Time

40 mins

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Difficulty

Hard

A masterclass in plant-based textures. Tender, umami-rich king oyster mushroom medallions are scored and pan-seared to caramelized perfection, served over a silky, velvety sunchoke purée and drizzled with a vibrant, smoky leek oil.

Modern FrenchHard

Ingredients

•4 large King oyster mushroom stems, cut into 1.5-inch rounds

•300g sunchokes, peeled and chopped

•150ml unsweetened barista-style oat milk

•150ml high-quality vegetable stock

•3 tbsp high-quality block vegan butter, divided

•100g green leek tops, thoroughly washed and dried

•100ml grapeseed oil

•2 garlic cloves, smashed

•3 sprigs of fresh thyme

•2 tsp pickled mustard seeds (for garnish)

•A pinch of micro red vein sorrel or chervil for garnish

•Flaky sea salt and freshly cracked white pepper to taste

Cooking Instructions

01
To make the charred leek oil, place the green leek tops in a dry cast-iron skillet over high heat. Char until they are blackened in spots and fragrant. Transfer immediately to a high-speed blender with the grapeseed oil and blend on high for 3 minutes. Strain through a coffee filter or fine cheesecloth and set aside.
02
For the sunchoke purée, combine the chopped sunchokes, oat milk, and vegetable stock in a saucepan. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes, or until the sunchokes are fork-tender. Drain, reserving the liquid.
03
Transfer the hot sunchokes to a blender with 1 tablespoon of vegan butter and a splash of the cooking liquid. Blend on high until completely smooth and velvety, adding more liquid if necessary. Season with salt and white pepper, then pass through a fine-mesh chinois. Keep warm.
04
Score the top and bottom faces of the mushroom 'scallops' in a shallow crosshatch pattern. Season both sides with flaky sea salt.
05
Heat a heavy-bottomed skillet over medium-high heat with 1 tablespoon of grapeseed oil. Add the mushroom rounds and sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms.
06
Flip the mushrooms. Add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the pan. Baste the mushrooms continuously with the foaming butter for another 3 minutes until tender. Drain on a paper towel.
07
To plate, spoon a generous pool of warm sunchoke purée onto the center of each plate. Arrange four mushroom 'scallops' on top. Drizzle the vibrant green charred leek oil around the purée. Garnish with pickled mustard seeds and micro sorrel.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023