This is an absolute classic pairing of flavours and is completely seasonal. Delicately sweet King Oyster mushrooms lend themselves beautifully to a fresh pea puree with punctuations of the salty, smokey "bacon" shards. The crisp apple and peppery radish complete the perfect balance of flavour whilst adding another layer of texture to the dish.
Ingredients and Methodology.
2 Large King Oyster Mushrooms of similar shape and size
1/2 Lemon Zest and Juice
200ml Warm Water
1 Tablespoon of Salt
1 Tablespoon of Dried Seaweed
-Take the King Oyster Mushrooms, trim the base and slice each white stem in to 3 decent sized "scallops" but without using the brown cap. Hopefully, if you've managed to obtain similar, even sized mushrooms then you should have 6 uniform pieces.
-Combine all ingredients together in a bowl to make a warm stock that bares a strong flavour similar to fresh seafood. Submerge the mushroom pieces under the warm stock by balancing a small plate on top, holding them below the surface of the water. Clingfilm and leave for 2 hours to soften and to absorb some lovely ocean flavours.
1/2 Small White Onion
1 Large Clove of Garlic
50g Plant Based Butter
200g Petit Pois
200g Fresh Spinach
-Chunky dice the butter and freeze half. Finely dice the onion and grate the garlic.
-In a small saucepan melt half of the butter and sweat the onions and garlic over a low-medium heat until fully soft and glassy. Stirring occasionally to make sure there is no browning.
-Defrost the Petits Pois and stir through the cooked onion mix. Cook for a few minutes until hot then add the washed spinach and cook until it's just wilted. You want to work quite quickly at this point to maintain a vibrant green colour to your puree.
-Once the spinach is almost cooked, transfer your mix to a food processor, season with Salt and Pepper and blend until smooth. Check the seasoning and give one final blend whilst adding the remaining frozen butter. This will give your puree a nice shine.
-Transfer to a shallow dish, spread thinly and place in fridge to cool as quickly as possible. Set aside for later.
1/2 Crisp Green Apple (I use Granny Smith)
-Slice the Apple into matchstick sized pieces and thinly slice the radishes. Pop them into cold water to stop them oxidising and going brown. Set aside for the final stage.
Drained King Oyster Scallops from earlier
40g Plant Based Butter
60g Plant Based "Bacon" Lardons
-Score both sides of the drained "scallops" to add extra crispiness when cooked.
-Heat a frying pan and, melt half the butter and gently fry the "bacon" until crispy. Remove from the pan and set to one side.
-Gently reheat the Pea Puree from earlier (I tend to give it a quick blast in the microwave).
-Reheat the frying pan and carefully place the "scallops". Using the back of a spatula or spoon, gently press on the "scallops" to maximise contact with the pan. After about 2-3minutes, turn the "scallops" over and they should have a nice crispy golden appearance. Cook the other side for the same amount of time whilst pressing occasionally.
-Cooking the King Oyster "scallops" quickly and in a hot pan will minimise any shrinkage.
-Dollop a generous spoon of puree onto the plate and artistically smooth across the plate using the back of the spoon. Place 3 "scallops" across the puree in a row and sprinkle over the crispy "Bacon" bits. Garnish with watercress, apple matchsticks and slices of radish.