Sunchoke, Oyster Mushroom, Black Truffle, and Orange

Adapted by StarChefs.com
February 2017
Yield: 10 serving

INGREDIENTS:

Horseradish Oil
20 grams horseradish root, peeled and cut into small pieces
50 grams canola oil
Soy Sauce Dashi-braised Sunchoke: (Yield: 50 servings)
1 piece dashima (kombu)
50 grams coarsely chopped Napa cabbage
75 grams diced Korean radish
20 grams minced ginger
6 grams minced ginger
40 grams thinly sliced green onion
1.2 kilgorams soy sauce
600 grams sugar
60 to 80 sunchokes
Truffle Mayonnaise
1 egg yolk
7 grams Chardonnay vinegar
5 grams lemon juice
100 grams canola oil
30 grams black truffle paste
salt
sugar
To Assemble and Serve
800 grams oyster mushrooms, sautéed
2 oranges, segmented, segments cut into thirds
Sunchoke chips

METHOD:

For the Horseradish Oil

In a food processor, combine horseradish and oil, pulsing until horseradish his evenly ground. Scrape the Horseradish Oil into a microwave-safe container and microwave for 30 seconds. Cover tightly and refrigerate overnight. Line a chinois with cheesecloth and insert into a bain marie. Pour warmed horseradish mixture into chinois and let drain into bain marie.

For the Soy Sauce Dashi-braised Sunchokes

To a pot with 4 liters water over medium heat, add dashima and bring to a boil. Remove and discard dashima, decrease heat to simmer water, and add radish, garlic, ginger, green onion, soy, and sugar. Simmer 30 minutes. Strain through a chinois into a large pot containing sunchokes. Bring to a boil, decrease heat, and simmer 10 to 20 minutes, until sunchokes are tender. Cool sunchokes in dashi in refrigerator. 

For the Truffle Mayonnaise

In a medium bowl, whisk to combine yolk, vinegar, and lemon juice. Continue to whisk while adding oil a few drops at a time until emulsified. Whisk in truffle pate, and season with salt and sugar.

To Assemble and Serve

Onto a serving plate, spread a little Truffle Mayonnaise. Arrange mushrooms on top. Cut Soy Sauce Dashi-braised Sunchokes into ¼-inch-thick slices and arrange 5 slices on top of mushrooms. Finish with Horseradish Oil, orange pieces, and sunchoke chips.