Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Sunchoke Silk and Black Garlic Emulsion

An elegant, multi-textured vegan masterpiece featuring caramelized king oyster mushroom medallions, a velvety sunchoke purée, and a deeply savory black garlic emulsion.

Ingredients

Cooking Instructions

1. 01

   Score both flat sides of the king oyster mushroom rounds in a fine crosshatch pattern. Submerge them in warm vegetable umami broth for 15 minutes to infuse flavor and moisture.

2. 02

   Prepare the Sunchoke Silk: Simmer the chopped sunchokes in the oat milk with a pinch of salt over medium-low heat until completely fork-tender, about 20 minutes. Transfer to a high-speed blender, add the vegan butter, and blend on high until microscopically smooth and velvety. Season with sea salt to taste.

3. 03

   Prepare the Black Garlic Emulsion: In a mini-blender or beaker using an immersion blender, combine the black garlic cloves, sherry vinegar, maple syrup, and a pinch of salt. While blending on high, slowly drizzle in the grapeseed oil in a thin, steady stream until a smooth, glossy emulsion forms.

4. 04

   Remove the mushrooms from the broth and pat them completely dry with paper towels.

5. 05

   Heat the olive oil in a heavy-bottomed cast-iron skillet over medium-high heat. Place the mushroom rounds in the pan and sear undisturbed for 3 to 4 minutes until a deep, golden-brown crust forms.

6. 06

   Flip the mushroom 'scallops'. Add the crushed garlic clove and thyme sprigs to the skillet, and spoon the hot, aromatic oil over the top of the mushrooms for an additional 2 minutes. Transfer to paper towels to drain.

7. 07

   To plate: Spoon a generous pool of warm Sunchoke Silk onto the center of each plate. Artfully arrange three mushroom 'scallops' on top. Dot the plate with the Black Garlic Emulsion and garnish with fresh microgreens.