Charred King Oyster Mushroom with Parsnip Silk

01

Ingredients

• 4 large king oyster mushrooms
• 500 g parsnips, peeled and sliced
• 350 ml unsweetened oat cream
• 2 shallots, finely sliced
• 250 ml alcohol-free red wine or vegetable stock
• 350 ml rich vegetable stock
• 2 tsp white miso
• 12 baby carrots
• 12 baby turnips
• 2 tbsp olive oil
• 1 tbsp vegan butter
• 1 tsp maple syrup
• 1 tsp sherry vinegar
• Fresh thyme, micro herbs, salt and black pepper

02

Prepare the dish

1. Simmer the parsnips in lightly salted water until completely tender, about 18 minutes. Drain well, then blend with 200 ml oat cream, vegan butter and a pinch of salt until glossy and perfectly smooth. Keep warm.
2. For the jus, soften the shallots with a little olive oil and thyme. Add the alcohol-free red wine or 250 ml extra stock and reduce by two thirds. Add the vegetable stock and miso, then simmer until lightly syrupy. Strain, season with sherry vinegar and whisk in a small knob of vegan butter.
3. Blanch the baby carrots and turnips for 3 minutes, then chill. Glaze them in a sauté pan with maple syrup, a splash of stock, salt and one teaspoon vegan butter until bright and tender.
4. Slice each mushroom lengthwise. Score the cut sides in a fine crosshatch, brush with oil and season. Sear cut-side down in a very hot pan until deeply golden, then turn and cook until tender. Rest for 2 minutes.