Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Sunchoke Purée & Hazelnut-Herb Oil

A sophisticated, Michelin-star worthy vegan entrée featuring caramelized king oyster mushroom medallions served over a velvety sunchoke purée and finished with a vibrant, nutty herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushroom 'scallops' by scoring a crosshatch pattern on both flat sides of each round, about 1/8-inch deep. Season generously with sea salt and set aside to draw out moisture.

2. 02

   To make the purée, place the peeled, chopped sunchokes in a small saucepan with the oat milk and a pinch of salt. Bring to a simmer over medium heat, cover, and cook for 15-18 minutes until completely tender. Transfer to a high-speed blender with 1 tablespoon of vegan butter and truffle oil; blend until perfectly smooth and velvety. Adjust seasoning and keep warm.

3. 03

   For the herb oil, blanch the parsley and chives in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture thoroughly. Blend the herbs with 80ml of extra virgin olive oil until bright green, then strain through a fine-mesh sieve. Stir in the finely chopped toasted hazelnuts and lemon juice. Season with salt.

4. 04

   Pat the mushroom 'scallops' completely dry with a paper towel. Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat. Sear the mushrooms for 3-4 minutes on one side until a deep, golden-brown crust forms.

5. 05

   Flip the mushrooms, then add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the pan. Spoon the melted, foaming butter over the mushrooms continuously (basting) for another 3 minutes until tender.

6. 06

   To plate, spoon a generous pool of warm sunchoke purée onto the center of each plate. Arrange three mushroom 'scallops' on top. Drizzle the hazelnut-herb oil artistically around the plate, and garnish with flaky sea salt and microgreens if desired.