Updated: Jan 27, 2021
This dish looks fancy, but in reality it takes no time at all to make. The idea for asparagus mash and pan seared trumpet mushrooms came to me very randomly one night as I was brainstorming what to cook for my boyfriend's parents (not to mention this was the first time I was meeting them, so it had to be good). The green color in the mash comes from asparagus puree and the medallion cuties that look like scallops are actually mushrooms!!
* I used Trumpet mushrooms which are unfortunately hard to find. You can find the ones I used here.
I recommend using trumpet mushrooms since they are the only mushroom that has the appearance and taste that is closest to a scallop. We will only be using the stem of the mushroom. I recommend saving the tops of the mushroom for a stock or sauté!
When prepping the mushroom stems, it is important that you take the time to cross hatch each side of the cut mushroom medallions. To do this, I used a small pairing knife and made diagonal cuts on the top and bottom of the mushroom, making sure not to cut too deep. I then make diagonal cuts the opposite direction so each side had a "cross hatch". This helps the mushroom absorb all the flavor of the butter and the oil when pan searing them.
*Pro Tip: For the potatoes and asparagus, I boiled both of these vegetables in salted water. Make sure when you are blending your asparagus or mashing your potatoes, you are tasting them before adding more seasoning! Trust me, you do not want salty food.
Plate for height: dishes that have height add more depth to the plate and to the eye.
Odd numbers: for some reason, using odd numbers on your plate enhances the dish! To give you an example, I used three trumpet mushrooms to plate my dish. The odd numbers add variety to your plating.
Layers: It is important to use layers when you are plating. Layers adds variety and keeps the plate from looking boring or dull.
Colors: Use lots of color when plating! It can be confusing to look at something that is all one color. This is why I made sure to plate the asparagus mash first on my white plate. Putting the trumpet mushrooms directly on the white plate can confuse the eye and keep the audience from seeing the amazing job you did on cooking them!
I would say the thing I'm most proud of this dish for is that it does not taste vegan (but guess what, it is!). I think that is the goal for all plant-based chefs. I am happy to say that you will be immensely satisfied with this dish.
Pan Seared Trumpet Mushrooms with an Asparagus Mash and Sautéed Asparagus Tips
Yield: 2 servings
Prep Time: 30 minutes | Cook Time: 10 minutes
2 trumpet mushrooms (enough to get 6 medallions from)
1/2 bunch of asparagus, roughly chopped
2 russet potatoes, peeled and roughly chopped
1/4 cup oat milk (any milk substitute is fine)
2 tablespoons vegan butter (this is what I use)
3 cloves garlic, minced
1 tablespoon parsley, roughly chopped
salt to taste
Heat two separate pots of salted water until they both reach a boil.
once both pots reach a boil, add in chopped asparagus to one pot and the chopped potatoes in the other. Boil both until they are soft to the bite or you can easily pierce a fork through them.
Once the asparagus is boiled through, immediately transfer them to a bowl of ice water. This preserves the color of the asparagus. Save about 1/8 cup of water from the asparagus pot.
Transfer the potatoes to a smaller pot and mash until they reach a crumbly consistency (don't over mix or they will turn gummy).
Set aside 6 asparagus tips. Place the rest of the asparagus into a blender as well as the reserved asparagus water. Blend until you reach a liquid consistency. Set aside for the mash.
Cut one-inch medallions off the stems of the trumpet mushrooms. Gently cross hatch each side of the trumpet mushrooms with a pairing knife.
Add 1 tablespoon of vegan butter to the pot with the potatoes. Turn the heat up to a medium high and gently mix in the butter until it is melted and evenly combined. Add in the oat milk and mix. Add in the asparagus puree and mix until you reach the color and consistency you want. Shut off heat and mix in garlic and salt to taste.
Heat a large skillet on high and melt one tablespoon of vegan butter in the pan. Add in the trumpet mushrooms. Add in about one tablespoon of olive oil Sear mushrooms for about one minute or until the side that is facing down in the pan becomes golden brown. Flip the mushrooms and cook for another minute, seasoning with salt. Transfer mushrooms to a paper towel lined baking sheet.
Turn the heat off and throw in the asparagus tips, rolling them around in the hot oil butter mixture until they look crispy. Place them on the lined baking sheet to absorb any oil.
For plating, layer your plate first with the mash. Add the mushrooms on top and garnish with asparagus and chopped parsley. Enjoy!