Pan-Seared King Oyster 'St....Pan-Seared King Oyster 'St. Jacques' with Sunchoke Silk, Black Garlic Glaze, and Truffled Kombu Dashi

A fine-dining vegan showcase featuring cross-hatched King Oyster mushroom medallions poached in aromatic dashi, pan-seared to caramelized perfection, and nestled atop a velvet sunchoke purée with fermented black garlic reduction and crispy sunchoke chips.

Ingredients

Cooking Instructions

1. 01

   Prepare the Dashi: In a small saucepan, combine 400ml cold filtered water, the kombu, and dried shiitake mushrooms. Bring slowly to 80°C (barely steaming), steep for 20 minutes, then remove solids and reserve the enriched broth.

2. 02

   Prep the Mushroom Medallions: Score the top and bottom of each king oyster mushroom disc in a tight cross-hatch diamond pattern (approx. 2mm deep). Submerge medallions in the warm dashi to infuse for 10 minutes, then remove and pat thoroughly dry with linen towels.

3. 03

   Sunchoke Silk Purée: Steam the peeled sunchokes until fork-tender (approx. 12 minutes). Transfer immediately to a high-speed blender with 150ml warm oat milk, 30g vegan butter, and a pinch of fine sea salt. Blend on high until completely silky and lustrous. Pass through a fine chinois; keep warm.

4. 04

   Sunchoke Crisps: Heat 2 tablespoons grapeseed oil in a small pan to 170°C (340°F). Flash-fry the reserved sunchoke peelings until golden and crisp (approx. 45 seconds). Drain on paper towels and season with fine sea salt.

5. 05

   Black Garlic Reduction: In a small reduction pan, combine 100ml reserved dashi, pureed black garlic, tamari, and mirin. Reduce over medium heat until it coats the back of a spoon into a mirror-like lacquer.

6. 06

   Sear the Medallions: Heat remaining grapeseed oil in a heavy carbon steel or cast-iron skillet over high heat. Sear mushroom discs undisturbed for 3 minutes until deeply caramelized and golden-brown. Flip, add the remaining 30g vegan butter, and baste continuously for 2 minutes. Brush liberally with the black garlic reduction in the final 30 seconds.

7. 07

   Plating: Spoon a smooth sweep of sunchoke silk across warm ceramic plates. Arrange three glazed mushroom medallions per portion. Drizzle dots of truffle-infused dashi around the plate. Crown each medallion with a sunchoke crisp, Maldon salt, micro sorrel, and chive blossoms.