King oyster mushroom steak with pumpkin seed pesto

Ingredients:

• 1 small bunch fresh parsley
• 1 bunch fresh basil
• Salt and black pepper, to taste
• 1 tbsp olive oil

Cauliflower Puree:

• 1 kg fresh cauliflower florets
• 15 g butter (optional)
• A few gratings of fresh nutmeg
• 1 liter stock / broth
• Salt and black pepper, to taste

Green Pesto:

• 100 g toasted pumpkin seeds
• 15 ml olive oil
• 15 ml roasted pumpkin seed oil
• 20 g nutritional yeast flakes
• 1 bunch fresh basil
• 3 sprigs fresh parsley

Instructions:

For the cauliflower puree, start by boiling the cauliflower florets in the stock; if your stock is plain, be sure to season it with salt and pepper. For the green pesto, process all the pesto ingredients in a food processor or mortar and pestle (the latter gives a truly professional finish), then set aside until serving. To cook the millet, rinse the grains thoroughly under cold running water for at least 2–3 minutes. Add 600 ml water (or stock, if you have extra!) to the 200 g millet, season generously with salt, cover with a lid, and simmer for 20 minutes until tender. Once the cauliflower is cooked, drain it and place it in a food processor with the margarine, nutmeg, and additional salt and pepper if needed. Blend until completely smooth and silky. Quarter the king oyster mushrooms lengthwise, then score them diagonally in both directions to create a crosshatch pattern. Heat a skillet with 1–2 tablespoons of oil over high heat and sear the mushrooms as soon as it is hot. After searing for 1–2 minutes, season with salt and pepper, cooking for about 3 minutes per side, then transfer to a bowl. In the same skillet, grate a clove of garlic, add about 1 tablespoon of chopped fresh parsley, and pour in another tablespoon of olive oil. As soon as the garlic becomes fragrant, return all the mushrooms to the pan and toss them thoroughly in this aromatic mixture. Cook for just one minute, then remove from heat. Once the millet is cooked, fold in the remaining chopped parsley and add a squeeze of fresh lemon juice if desired. To serve, spread a generous spoonful of cauliflower puree onto the base of each plate using the back of a spoon or glass. Top with the millet—shaping it with a round spoon works beautifully—and arrange the mushroom steaks on top.