Mushroom Escabeche
Maitake Mushrooms, Ajo Blanco, Pickled Mustard Seeds, Ramp Vinegar, Kombu Oil
Chef Seth Green of Tempest | Charleston, SC
Adapted by StarChefs | december 2024
INGREDIENTS
Kombu Oil:
Yield: 1 quart
100 grams kombu
500 grams grapeseed oil
Pickled Mustard Seeds:
Yield: 2 cups
100 grams yellow mustard seeds
200 grams rice vinegar
50 grams red wine vinegar
4 grams granulated sugar
10 grams kosher salt
Ajo Blanco:
Yield: 1 quart
170 grams macadamia nuts
255 grams diced sourdough
2 cloves garlic
20 milliliters olive oil
7 milliliters red wine vinegar
Smoked salt
To Assemble and Serve:
Yield: 1 serving
100 grams diced maitake mushrooms
20 milliliters ramp vinegar
3 grams mushroom leaf
Smoked salt
3 grams Vietnamese coriander seeds
3 grams sumac
METHOD
For the Kombu Oil:
Heat oven to 400°F. Place kombu on a sheet tray and roast 15 minutes. Transfer to a Vitamix Commercial blender with oil. Blend on high speed until smooth. Strain overnight. The next day, bottle and reserve.
For the Pickled Mustard Seeds:
In a pot over medium-high heat, bring water to a boil. Add seeds and blanch 1 minute. Strain and transfer seeds to a nonreactive container. Cover with enough cold water to submerge and let sit 5 minutes. Strain and reserve seeds. In a pot over medium-high heat, bring vinegars, sugar, and salt to a boil. Let simmer until sugar has fully dissolved. Pour pickling liquid over reserved seeds. Transfer to an airtight container and reserve.
For the Ajo Blanco:
In a Vitamix Commercial blender, add nuts and 720 milliliters cold water. Blend on high speed until smooth. Add sourdough, garlic, olive oil, and vinegar. Blend until combined. Taste and adjust seasoning with smoked salt. Strain mixture into an airtight container. Set aside.
To Assemble and Serve:
Heat oven to 450°F. In a sauté pan over medium heat, sear mushrooms until golden brown. Transfer pan to oven and roast 5 minutes. Return pan to medium heat and add ramp vinegar. Remove from heat and set aside. Spoon ¼ cup Ajo Blanco into a serving bowl. Top with seared mushrooms. Garnish with 20 grams Pickled Mustard Seeds and mushroom leaf. Season with smoked salt, coriander, and sumac. Drizzle with desired amount ramp vinegar and 5 grams Kombu Oil.
