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Smoked King Oyster Mushroom...Smoked King Oyster Mushroom 'Scallops' with Cauliflower-Truffle Purée

Name: Smoked King Oyster Mushroom 'Scallops' with Cauliflower-Truffle Purée
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Ingredients: 4 large King Oyster mushrooms, stems only; 1/2 head of cauliflower, chopped into florets; 200ml unsweetened cashew milk or full-fat oat milk; 1 tsp high-quality white truffle oil; 50g high-quality vegan butter (cultured preferred); 2 cloves garlic, smashed; 3 sprigs fresh thyme; 30g pine nuts, toasted; 10g fresh flat-leaf parsley, finely chopped; 1 tsp fresh lemon zest; 1/4 tsp liquid smoke (optional, for depth); Maldon sea salt and cracked black pepper to taste

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Cuisine

Contemporary Vegan

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Servings

⏱

Prep Time

20 mins

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Cook Time

45 mins

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Difficulty

Medium

A sophisticated vegan reimagining of classic scallops, featuring butter-basted king oyster mushrooms, a velvety truffle-infused cauliflower cream, and a bright pine nut gremolata.

Contemporary VeganMedium

Ingredients

•4 large King Oyster mushrooms, stems only

•1/2 head of cauliflower, chopped into florets

•200ml unsweetened cashew milk or full-fat oat milk

•1 tsp high-quality white truffle oil

•50g high-quality vegan butter (cultured preferred)

•2 cloves garlic, smashed

•3 sprigs fresh thyme

•30g pine nuts, toasted

•10g fresh flat-leaf parsley, finely chopped

•1 tsp fresh lemon zest

•1/4 tsp liquid smoke (optional, for depth)

•Maldon sea salt and cracked black pepper to taste

Cooking Instructions

01
Prepare the mushrooms by slicing the stems into 2-inch thick rounds. Carefully score a crosshatch pattern into the flat surfaces of each 'scallop'. Toss gently with liquid smoke and a pinch of salt; set aside.
02
For the purée, place cauliflower florets and cashew milk in a small saucepan. Simmer over medium heat until the cauliflower is completely tender (about 12-15 minutes).
03
Transfer the cauliflower and a small amount of the cooking liquid to a high-speed blender. Add truffle oil and a pinch of salt. Blend until silk-smooth, adding more liquid if necessary to reach a spoonable consistency. Keep warm.
04
In a small bowl, combine toasted pine nuts, chopped parsley, and lemon zest to create the gremolata. Set aside.
05
Heat a heavy-bottomed skillet over medium-high heat with a splash of neutral oil. Place the mushroom rounds in the pan, scored-side down. Sear for 3-4 minutes until deeply golden brown and caramelized.
06
Flip the mushrooms. Add the vegan butter, smashed garlic, and thyme sprigs to the pan. Once the butter foams, use a spoon to continuously baste the mushrooms for another 3 minutes until tender.
07
To plate, create a generous 'swoosh' of the truffle-cauliflower purée on each plate. Arrange three mushroom 'scallops' on top. Garnish with the pine nut gremolata and a final sprinkle of Maldon sea salt.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023