King Oyster Mushroom “scallops” Recipe

Time45m

Serves2

royal ossetra caviar, mushroom dashi, miso-butternut créme

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Ingredients

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1
Prepare the Butternut Créme
Peel and chop the butternut squash into small cubes. Boil in salted water until tender, about 10-15 minutes. Drain and blend with miso paste and olive oil until smooth. Adjust seasoning with salt and pepper to taste.
2
Cook the King Oyster Mushrooms
Slice the king oyster mushrooms into thick scallop-like rounds. Heat olive oil in a pan over medium-high heat. Sear each mushroom slice for about 3-4 minutes on each side until golden brown and tender. Season with salt and pepper.
3
Prepare the Mushroom Dashi
In a saucepan, bring dashi stock to a simmer. Adjust seasoning if necessary.
4
Assemble the Dish
On a plate, create a base with the butternut créme. Place the seared king oyster mushroom 'scallops' on top. Drizzle with warm mushroom dashi and garnish with royal ossetra caviar and fresh herbs.