Smoked King Oyster Mushroom...Smoked King Oyster Mushroom 'Scallops' with Saffron Parsnip Velouté

A sophisticated Michelin-style vegan dish featuring caramelized, pan-seared king oyster mushroom rounds served over a silky, saffron-infused parsnip purée, finished with a toasted hazelnut gremolata.

Ingredients

Cooking Instructions

1. 01

   Score the top and bottom of the mushroom rounds in a shallow crosshatch pattern. In a shallow dish, whisk together the vegetable stock, liquid smoke, and a pinch of salt. Marinate the mushroom rounds in this mixture for 15 minutes.

2. 02

   Meanwhile, prepare the velouté. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the sliced shallot until translucent, about 3 minutes. Add the chopped parsnips, saffron threads, and oat milk. Bring to a gentle simmer, cover, and cook until the parsnips are completely fork-tender, about 15 minutes.

3. 03

   Transfer the parsnip mixture into a high-speed blender. Blend on high until completely silky and smooth. Season with sea salt to taste, cover to keep warm, and set aside.

4. 04

   To make the gremolata, combine the finely chopped toasted hazelnuts, minced parsley, and lemon zest in a small bowl. Set aside.

5. 05

   Remove the mushrooms from the marinade and pat them thoroughly dry with paper towels. Heat a heavy skillet (preferably cast iron) over medium-high heat with the remaining 1 tablespoon of olive oil and the vegan butter.

6. 06

   Place the mushrooms in the pan and sear without moving for 3-4 minutes, until a deep golden-brown crust forms. Flip the mushrooms, then add the crushed garlic, thyme sprigs, and white wine to the pan. Baste the mushrooms continuously with the pan juices for another 3 minutes until tender.

7. 07

   To assemble, spoon a generous pool of the saffron parsnip velouté onto the center of two warmed plates. Arrange the seared mushroom 'scallops' on top. Garnish with the hazelnut gremolata and a delicate scatter of microgreens. Serve immediately.