King Oyster “Scallops”with Parsnip Purée

IntermediateIntermediate

We promise you won’t miss the real thing when you taste these delicate, complex “scallops”—made from mushrooms.

Ingredients

“Scallop” Medallions:

4 large king oyster mushrooms, washed, cap and bulb removed
1 tsp kosher salt
¼ tsp white pepper, ground
1 tsp extra virgin olive oil
1 Tbsp unsalted butter

Parsnip Purée:

2 lbs parsnips, cleaned, peeled, and diced
2 Tbsp onion, diced
4-5 garlic cloves
1 C heavy cream
1 tsp kosher salt
⅛ tsp ground white pepper
Escarole or chicory, washed and diced, to garnish
Olive oil, to garnish

Overview

Equipment

  • Sous vide pouches
  • Sous vide circulator
  • Vacuum sealer
  • Blender
  • Tamis mesh sieve

Timing

Prepping time: 30 minutes / Cooking time: 10 minutes / Sous vide cooking time: 5 hours

Servings

4

Directions

For the “Scallop” Medallions:

  1. Set circulator to 181°F (83°C). Cut the oyster mushrooms into one-inch cylinders.
  2. Place the mushrooms, salt, pepper, and oil in a sous vide pouch and seal. Cook the mushrooms in a water bath for 2 hours or until tender.
  3. Remove the pouch from the water and allow to cool at room temperature.
  4. When ready to serve, score a hash mark into one flat side of the mushroom cylinder.
  5. Add butter to a sauté pan over high heat and sear mushrooms, 2 minutes per side.

For the Parsnip Purée:

  1. Set circulator to 181°F (83°C). Combine all of the ingredients into a sous vide pouch.
  2. Cook in water bath for 2 hours.
  3. After cooking, remove pouch from the water, open, and transfer into a blender.
  4. While still hot, purée for 3 to 4 minutes until smooth.
  5. Strain through a tamis mesh and set aside.

To Serve:

Spoon parsnip purée onto a plate. Arrange the mushroom “scallops” on top. Garnish with escarole and a small drizzle of olive oil.

Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.

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