King Oyster “Scallops”with Parsnip Purée


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


“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



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


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




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.

Buy the Magazine

Buy Now

Dedicated to the Art & Science of Sous Vide

The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.