This dish features crispy oyster mushrooms paired with ginger-miso polenta, enhanced by the rich flavors of umami broth and various herbs. The mushrooms are pressed for a crispy texture, while the polenta provides a deep, savory base. Served with broccolini and cashews, each bite offers a delightful mix of flavors and textures.
1: In a Dutch oven over medium-high heat, add 3-4 tablespoons of oil. Add shallot, fennel, carrot, ginger, garlic, and jalapeño. Sauté for 5 minutes.
2: Add vegan oyster sauce, bouillon, red and white miso, gochujang, rice vinegar, and water. Bring to a boil.
3: Add star anise, cinnamon stick, and bay leaf. Bring to a boil, cover, and reduce to a simmer for 30 minutes.
4: Heat 3 tablespoons of oil in a cast iron pan over medium-high heat. Add oyster mushrooms in the center.
5: Lay another cast iron pan on top and press down gently for 5 minutes. Flip mushrooms and press down again for 3 minutes.
6: Add broccolini to the same pan over medium heat with another 1 tablespoon of oil. Flatten it down with the cast iron for 2 minutes.
7: Sear until charred on both sides, then season with salt and pepper.
8: Add broth to a medium pot over medium-high heat and bring to a boil.
9: Whisk in polenta and reduce to a simmer. Continue to whisk every 3 minutes for a 20-minute period.
10: Whisk in vegan butter once finished.
11: Serve polenta with mushrooms, broccolini, cashews, and herbs.
