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

An elegant, Michelin-caliber vegan masterpiece featuring caramelized king oyster mushroom rounds seated on a velvety, truffle-infused sunchoke purée, finished with toasted hazelnuts and micro-chervil.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, boil the chopped sunchokes in salted water until completely fork-tender, about 15 minutes. Drain, reserving 1/2 cup of the cooking water.

2. 02

   To make the Sunchoke Silk, transfer the warm sunchokes to a high-speed blender. Add the soaked cashews, 2 tablespoons of vegan butter, lemon juice, and a splash of the reserved cooking water. Blend on high speed until completely smooth and glass-like. Season with fine sea salt, fold in the truffle oil, and keep warm.

3. 03

   Score the top and bottom of the king oyster mushroom rounds in a shallow crosshatch pattern. Lightly season both sides with sea salt.

4. 04

   Heat a heavy cast-iron skillet over medium-high heat with 1 tablespoon of neutral oil. Place the mushroom rounds in the skillet, scored side down. Sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms.

5. 05

   Flip the mushrooms. Immediately add the remaining 2 tablespoons of vegan butter, bruised garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the foaming, herb-infused butter over the mushrooms (arrosé) for 2 to 3 minutes until they are tender and caramelized.

6. 06

   To plate, spoon a generous pool of the warm Sunchoke Silk onto the center of each plate, using the back of the spoon to create an elegant swipe. Arrange three mushroom 'scallops' on top of the silk. Garnish with the crushed toasted hazelnuts, microgreens, and a light drizzle of the warm thyme-infused basting butter. Finish with a delicate pinch of fleur de sel.