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

An elegant plant-based masterpiece featuring caramelized king oyster mushroom medallions served over a velvety, miso-infused sunchoke puree, finished with vibrant charred leek oil and bright pickled mustard seeds.

Ingredients

Cooking Instructions

1. 01

   For the Pickled Mustard Seeds: Combine mustard seeds, white wine vinegar, 50ml water, and agave nectar in a small saucepan. Simmer over low heat for 20 minutes until the seeds are plump and tender. Set aside to cool.

2. 02

   For the Charred Leek Oil: Toast the green leek tops in a dry cast-iron skillet over high heat until blackened and charred. Transfer to a high-speed blender with the grapeseed oil and blend on high for 3 minutes until completely smooth. Strain through a coffee filter or fine cheesecloth and reserve the bright green oil.

3. 03

   For the Sunchoke Silk: In a medium saucepan, simmer the chopped sunchokes in the oat milk with a pinch of salt until fork-tender (about 15 minutes). Transfer the sunchokes and cooking liquid to a blender. Add 2 tablespoons of vegan butter and the white miso paste. Blend on high until completely smooth, silky, and aerodynamic. Season with salt to taste and keep warm.

4. 04

   Prepare the Mushrooms: Score a shallow crosshatch pattern on both flat cut sides of the king oyster mushroom rounds.

5. 05

   Sear the 'Scallops': Heat a heavy skillet over medium-high heat. Add the remaining 3 tablespoons of vegan butter. Once foaming, place the mushroom rounds in the skillet. Sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms.

6. 06

   Baste: Flip the mushrooms. Toss the crushed garlic and thyme sprigs into the pan. Tilt the pan slightly and use a spoon to continuously baste the tops of the mushrooms with the hot, herb-infused butter for another 3 minutes until tender throughout.

7. 07

   Plate and Serve: Spoon a generous pool of warm Sunchoke Silk onto the center of each plate. Arrange three mushroom 'scallops' elegantly on top. Drizzle the vibrant green Charred Leek Oil around the plate, and garnish the mushrooms with a few drops of pickled mustard seeds and fresh micro-greens.