Smoked Maitake Mushroom with...Smoked Maitake Mushroom with Velvety Sunchoke Purée and Charred Allium Dashi

A sophisticated exploration of earth and smoke featuring lacquered maitake clusters nestled in a silky Jerusalem artichoke mousseline, finished with an umami-rich charred allium broth and vibrant herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Charred Allium Dashi: Char the cut faces of the halved shallots in a dry cast-iron skillet over high heat until heavily blackened. Transfer charred shallots, kombu, and dried shiitake into a saucepan with 600ml filtered water. Bring slowly to 80°C (175°F) over medium-low heat, steep for 25 minutes, then strain through a fine chinois. Season with smoked shiro shoyu and mirin, keeping warm.

2. 02

   Make the Sunchoke Mousseline: In a medium saucepan, sweat the sliced sunchokes in 15g vegan butter with a pinch of salt over gentle heat for 5 minutes without browning. Add cashew cream and enough water to barely cover. Simmer gently until fork-tender (approx. 15 minutes). Transfer hot mixture to a high-speed blender and process until mirror-smooth; emulsify with remaining cold vegan butter. Adjust seasoning and keep warm in a pastry bag.

3. 03

   Sear and Baste the Maitake: Heat grapeseed oil in a heavy-bottomed skillet over medium-high heat. Place maitake clusters cut-side down, weighting them gently with a small chef's press to achieve an intensely caramelized, crisp crust (4-5 minutes). Flip and roast in an oven preheated to 200°C (400°F) for 6-8 minutes until tender yet resilient.

4. 04

   Glaze: In the final minute of cooking, brush the maitake generously with a reduction of smoked shiro shoyu and mirin until a glossy, aromatic sheen forms.

5. 05

   Plate the Dish: Pipe a pristine swipe of sunchoke mousseline into shallow, pre-warmed ceramic bowls. Anchor the caramelized maitake atop the purée. Table-side or just before serving, pour 45ml of hot charred allium dashi around the perimeter. Drizzle split drops of chive oil into the dashi and finish with flaky sea salt and micro sorrel.