King Oyster Medallions with Cauliflower Cream and Mushroom Jus

Ingredients by component

Seared king oyster mushrooms

• 500 g king oyster mushrooms
• 20 ml olive oil
• 15 ml light soy sauce
• 10 ml lemon juice

Cauliflower purée

• 450 g cauliflower
• 100 ml unsweetened oat milk
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Mushroom reduction

• 200 g button mushrooms
• 100 g shallots
• 15 ml olive oil
• 400 ml unsalted vegetable stock
• 15 ml soy sauce
• 10 ml balsamic vinegar

Parsley oil

• 30 g parsley leaves
• 50 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Seared king oyster mushrooms: Slice the mushroom stems into 3 cm medallions. Lightly crosshatch the flat faces; halve the caps.
3. Seared king oyster mushrooms: Sear medallions in hot oil for 3–4 minutes per side. Add the caps for 3 minutes, then glaze with soy sauce and lemon for 30 seconds.
4. Cauliflower purée: Clean the vegetables, cut into small even pieces and boil for about 15 minutes until completely tender.
5. Cauliflower purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.
6. Cauliflower purée: Keep warm in a covered bowl over barely simmering water and stir before serving.
7. Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.
8. Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.
9. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
10. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
11. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.