King Brown Mushroom Scallops

with cauliflower puree, truffle, native violets & finger limes

King Brown Mushroom Scallops

with cauliflower puree, truffle, native violets & finger limes
Method
SERVES 4
King Brown Mushroom Scallops

Clean mushrooms and steam over boiling water for 5 minutes until tender. Place mushrooms in a bowl and add lime zest and juice, lemongrass and olive oil. Allow to marinate for 20 minutes to 1 hour.

Remove the mushroom cap and set aside. Slice the mushrooms cross ways every 3cm to create a mushroom scallop.

Cauliflower Puree

Place thyme, pepper, coriander seeds, and fennel seeds in a coffee filter and tie the end off with string to make a bouquet garni bag.

Roughly chop cauliflower in even pieces and place in saucepan with bouquet garni.

Pour soy milk over the cauliflower. Simmer on a low heat for 10-15 minutes until the cauliflower is tender, soft and still a pale white colour. Strain off the cauliflower from the soy liquid using a strainer, keeping some of the liquid.

Puree the cauliflower whilst hot in a blender with salt and margarine. Slowly add a little of the soy liquid to the puree to achieve the right consistency.

Golden Beetroot

Mix water and maple syrup together in a bowl. Peel the skin off the beetroots and slice into thin rounds using a mandolin or knife. Add to the maple syrup mix and marinate for 20 minutes.

Finger Lime Dressing

Slice open finger limes lengthways and scrape out the lime pods. Mix with grapeseed oil and keep for later.

To Serve

Pan-fry the mushroom scallops and tops in a little oil and vegan margarine on both sides until golden. Place 3 dollops of the hot cauliflower puree along each plate.

Place 3-4 slices of radishes along the cauliflower puree, off centre to each other but evenly spaced on each plate. Then place the 3-4 slices of golden beetroots on the outer edge of each radish.

Place a cooked scallop in the centre of each radish. Put a small heap of the mushroom floss on top of each scallop, then drip a little of the finger lime dressing and truffle oil over the plate with a spoon.

Garnish with a few native violets, baby shiso and truffle. You are now ready to Instagram, eat and enjoy.


Chef’s tip: There are a few steps in this recipe but most can be prepared a few days in advance to ease prep time. All of the ingredients are easily sourced and can be purchased from most good Asian grocers and heath food shops.

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