Pan-Seared King Oyster Mushroom Medallions with Dijon-Tarragon Cream and Celeriac Purée

Experience the elegance of a modern French brasserie in your own kitchen with this sophisticated vegetarian entree. By treating king oyster mushrooms like seared scallops, we achieve a satisfying, meaty texture that pairs beautifully with the earthy sweetness of a silky celeriac purée and a bold, tangy sauce.

This dish is a masterclass in contrasting temperatures and textures, balancing the richness of heavy cream with the sharp bite of Dijon mustard and fragrant fresh tarragon. It is an elevated dining experience designed for those who appreciate the artistry of refined, plant-forward cuisine and precise, elegant presentation.

Recipe Snapshot

🍽 Serves: 2 servings 🔥 Calories: 420 per serving 💪 Protein: 8g 🍞 Carbohydrates: 22g 🥑 Fat: 34g ⏱ Prep Time: 30 minutes 🍳 Cook Time: 45 minutes

Ingredients

Celeriac Purée

• 1 lb celeriac, peeled and cubed (sub: parsnip)
• 1/2 cup heavy cream (sub: full-fat coconut milk)
• 2 tbsp European unsalted butter (sub: vegan butter)
• 1/2 tsp kosher salt (sub: sea salt)

Pan-Seared King Oyster Mushrooms

• 8 oz king oyster mushrooms, sliced into 1-inch thick rounds (sub: portobello mushrooms)
• 2 tbsp grapeseed oil (sub: sunflower oil)
• 1/2 tsp kosher salt (sub: sea salt)
• 1/4 tsp black pepper (sub: white pepper)

Dijon-Tarragon Cream Sauce

• 2 shallots, finely minced (sub: red onion)
• 1/4 cup dry white wine (sub: verjuice)
• 1/2 cup heavy cream (sub: crème fraîche)
• 1 tbsp Dijon mustard (sub: stone-ground mustard)
• 1 tbsp fresh tarragon, chopped (sub: 1 tsp dried tarragon)
• 1 clove garlic, smashed (sub: 1/4 tsp garlic powder)

Garnish

• 1/4 cup micro-fennel fronds (sub: fresh dill)
• 1/8 tsp Espelette pepper (sub: paprika)

How to Make Pan-Seared King Oyster Mushroom Medallions with Dijon-Tarragon Cream and Celeriac Purée

Celeriac Purée:

1. Boil celeriac cubes in salted water until fork-tender, approximately 15 minutes.
2. Drain well and transfer to a high-speed blender.
3. Add cream, butter, and salt; purée until completely smooth.
4. Pass through a fine-mesh sieve into a warm bowl and cover to keep warm.

Pan-Seared King Oyster Mushrooms:

1. Season the mushroom rounds evenly with salt and pepper.
2. Heat oil in a heavy cast-iron skillet over medium-high heat until shimmering.
3. Sear mushrooms until golden brown on both sides, about 3-4 minutes per side.
4. Remove and drain briefly on a paper towel.

Dijon-Tarragon Cream Sauce:

1. In a small saucepan, sweat the shallots and garlic until translucent.
2. Deglaze the pan with white wine, reducing the liquid by half.
3. Whisk in the heavy cream and Dijon mustard, simmering gently until thickened.
4. Strain the sauce to remove solids, return to the pan, and stir in the fresh tarragon just before serving.

Garnish:

1. Carefully rinse and dry the micro-fennel fronds.
2. Keep in a cool place until ready to assemble to maintain crispness.
3. Have the Espelette pepper ready in a small pinch bowl for the final garnish.

Tips for Best Results

1. To achieve a perfect sear, ensure the mushroom medallions are bone-dry before hitting the hot pan to prevent steaming.
2. When preparing the Dijon-cream sauce, use a heavy-bottomed saucier to maintain gentle, even heat and prevent the cream from breaking.
3. For the celeriac purée, pass it through a fine-mesh sieve (chinois) after blending to guarantee the velvety, restaurant-grade texture.
4. Always add the fresh tarragon at the very final moment of heating the sauce to preserve its delicate, anise-like aromatics.

Plating & Presentation

When plating, use an offset spatula to create a clean sauce 'swoosh' across the matte stoneware to emphasize the brasserie-style presentation. Arrange the seared mushroom medallions atop a base of the celeriac purée, garnish with micro-fennel fronds, and add a final dusting of Espelette pepper for color and heat.

FAQ

Q: Can I use parsnips if I cannot find celeriac? A: Yes, parsnips make a wonderful substitute as they offer a similar starchy sweetness that purées beautifully. Q: What is the best way to keep the mushrooms from steaming? A: Always pat them dry with a paper towel before seasoning to ensure they brown quickly in the oil. Q: Can I make the celeriac purée ahead of time? A: Yes, store it in an airtight container and reheat gently over a double boiler to maintain its smooth, velvety consistency. Q: Does the sauce require straining? A: Straining is recommended to achieve that signature brasserie-style silky finish by removing any solid bits of shallot or garlic.

Final Thoughts

This dish elevates simple fungi into a centerpiece worthy of any fine-dining table. By mastering these French-inspired techniques, you will find that restaurant-quality vegetarian cooking is well within your grasp.

Thank you for spending a few minutes cooking with me today.

Whether tonight's dinner is something simple or something special, I hope this recipe reminds you that great meals don't require complicated ingredients—just a little inspiration.

Every recipe on InspoPlate is created with the hope of making home cooking easier, more creative, and more enjoyable.

Happy cooking,

— Katia

I created InspoPlate to solve one simple question: "What am I going to cook today?" My mission is to help home cooks transform the ingredients they already have into beautiful, restaurant-worthy meals while building confidence in the kitchen.