King Oyster "Scallops" | Sous-Vide Magazine

Ingredients

• 4 large king oyster mushrooms, washed, cap and bulb removed
• 1 tsp kosher salt
• ¼ tsp white pepper, ground
• 1 tsp extra virgin olive oil
• 1 Tbsp unsalted butter
• 2 lbs parsnips, cleaned, peeled, and diced
• 2 Tbsp onion, diced
• 4-5 garlic cloves
• 1 C heavy cream
• ⅛ tsp ground white pepper
• Escarole or chicory, washed and diced, to garnish
• Olive oil, to garnish