🍄 King Trumpet Mushroom 'Scallops' | Roasted Lotus Root | Roasted and Pickled Radish | Ube (Purple Yam) puree | chives | baby kale leaves | lemon chili oil
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This was a fun little dish to make and the mushrooms came out on point to a scallop's texture. I first brought the mushrooms to a boil in a pot of water. Once to a boil I removed from heat, covered and let it sit for one hour. Next I cut it into 1 1/2 slices, patted dry, scored, and salt and peppered before throwing them in a piping hot cast iron with coconut oil. I was inspired by Japanese flavors and textures for this one. Lotus Root has a wonderful flavor and it's so damn pretty. Roasting the radishes brings out a bit of sweetness. That and pickling are my favorite ways to eat a radish. The Ube puree had soy milk in it that I infused with peppercorns, ginger, garlic and bay leaves.