Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Sunchoke Silk and Truffle-Hazelnut Gremolata

An exquisite plant-based entrée featuring caramelized king oyster mushroom rounds served over a velvety, butter-smooth sunchoke purée, finished with a bright, aromatic truffle-hazelnut gremolata and charred leek oil.

Ingredients

Cooking Instructions

1. 01

   Score both flat sides of the mushroom 'scallops' in a fine crosshatch pattern, about 2mm deep. Season lightly with salt and set aside on paper towels to draw out excess moisture.

2. 02

   For the Sunchoke Silk: In a small saucepan, combine diced sunchokes, oat milk, and a pinch of salt. Bring to a gentle simmer, cover, and cook for 15-20 minutes until completely tender. Transfer to a high-speed blender, add 25g of vegan butter, and process on high until ultra-smooth and glossy. Season with white pepper and keep warm.

3. 03

   For the Charred Leek Oil: Char the chopped leek greens in a dry pan over high heat until blackened. Transfer to a blender with 45ml of grapeseed oil and a pinch of salt. Blend on high for 3 minutes, then strain through a coffee filter or fine chinois to yield a vibrant green oil.

4. 04

   For the Gremolata: In a small bowl, combine chopped hazelnuts, minced parsley, lemon zest, truffle oil, and a touch of lemon juice. Season with a pinch of fleur de sel and set aside.

5. 05

   Heat remaining 15ml of grapeseed oil in a heavy-bottomed cast iron skillet over medium-high heat. Pat the mushroom 'scallops' completely dry and place them scored-side down in the hot pan. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.

6. 06

   Flip the mushrooms, add the remaining 25g of vegan butter, bruised garlic, and thyme sprigs to the pan. Baste the mushrooms continuously with the foaming vegan butter for 2-3 minutes until they are tender and caramelized. Drain on paper towels and season with lemon juice.

7. 07

   To plate: Spoon a generous pool of Sunchoke Silk onto the center of each warmed plate. Arrange three mushroom 'scallops' elegantly on top. Spoon the Hazelnut-Truffle Gremolata over the mushrooms, and drizzle the Charred Leek Oil artistically around the plate. Finish with a scatter of fleur de sel.