Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Sunchoke Silk & Hazelnut-Truffle Jus

A masterclass in texture and earthy elegance: succulent king oyster mushroom 'scallops' resting on a velvety sunchoke purée, accented by quick-pickled shimeji and a luxurious hazelnut-truffle reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the quick-pickled shimeji: In a small saucepan, bring the white balsamic vinegar, 50ml water, and superfine sugar to a simmer until dissolved. Pour the hot liquid over the shimeji mushrooms in a sterile jar and let compress/pickle for at least 30 minutes.

2. 02

   Make the sunchoke silk: Boil the peeled sunchokes in salted water until completely tender, about 15-20 minutes. Drain and transfer to a high-speed blender. Add the oat milk and 2 tablespoons of vegan butter. Blend on high until completely smooth and glassy. Pass through a fine chinois (sieve) and keep warm.

3. 03

   Prep the 'scallops': Cut the thick stalks of the king oyster mushrooms into 1.5-inch thick rounds. Using a sharp paring knife, lightly score a crosshatch pattern on both flat sides of each round, ensuring you only cut 2mm deep.

4. 04

   Sear the mushrooms: Heat a heavy cast-iron skillet over medium-high heat. Add 2 tablespoons of vegan butter. Once foaming, place the mushroom rounds scored-side down. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.

5. 05

   Baste: Flip the mushrooms. Add the smashed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the hot, herb-infused butter over the top of the mushrooms for another 3 minutes until tender throughout. Drain on paper towels and season with Maldon salt.

6. 06

   Create the jus: In a tiny bowl, whisk together the toasted hazelnut oil and black truffle oil with a pinch of fine sea salt.

7. 07

   Assemble the plate: Spoon a generous pool of the warm sunchoke silk onto the center of each plate. Arrange three mushroom 'scallops' on top. Intersperse with a few drained pickled shimeji mushrooms. Drizzle the hazelnut-truffle jus delicately around the plate and garnish with micro-greens.