Seared King Oyster Mushrooms

Difficulty:

1/5

Ingredients:

1 lb King Oyster Mushrooms
2 tbsp Kozlik’s Triple Crunch Mustard
1/4 cup White Wine
200 grams Dried Porcini Mushrooms
Dried Chantrelle Mushrooms
20 grams Fresh Thyme
2 Fresh Bay Leaves
1 tbsp butter
1 Shallot diced
1 cup 35 % Cream
1 cup White Button Mushrooms
1 bunch Flat Leaf Parsley
1 cup Canola Oil
Kosher Salt to taste
5 grams Fresh Black Truffle
Nasturtium Leaf to garnish

Method:

Parsley Oil:

1. Blend the parsley and the canola oil together until smooth. Place in a pot and bring to a simmer until the colour has become vibrant. Strain through a fine mesh strainer with a cheese cloth. Place into a squeeze bottle and set aside.

Porcini Puree:

1. Place a pot on the stove and add the dried porcini, cream, bay leaves and half the fresh thyme. Simmer until reduced by half and very fragrant. Remove the bay leaves and the thyme and puree. Blend until creamy, and place in a squeeze bottle

Mushrooms:

1. Score in a criss-cross pattern in the oyster mushrooms, and in a pan with canola oil sear on scored side until golden brown. Add a knob of butter and cook until mushrooms are soft
2. Finely brunoise the shallot and the bottom of the oyster mushroom. In a pan, add canola oil.
Sauté the shallot medium heat until translucent, add the brunoise oyster mushrooms and sauté until cooked. Deglaze the pan with white wine, add triple crunch mustard and season with salt.
3. On a mandolin, finely slice the button mushrooms to keep their shape

To Plate:

Create a ring with the porcini puree, fill the inside of the circle with the sautéed mushroom mixture. Place 4 pieces of the king oyster mushrooms tops on top of the sautéed oysters. Drizzle some parsley oil within the dish. Garnish with sliced button mushrooms, some freshly shaved truffle and nasturtium leaves oil.

All recipes featured in this episode Bring on The Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.