Resting on a lush bed of cauliflower puree, tender sliced hearts of palm seamlessly take the place of seafood. Crunchy bites of pistachio punctuate the creamy base, which is all at once light yet decadent.
Seasoned with bright, fresh lemon and parsley, the gentle savory undercurrent running through the complete plate could easily sweep the unsuspecting diner out with the tide.
In the case of seared hearts of palm “scallops”, in fact, there’s no discernible mushroom character at all. It just serves as a spotlight to let the vegetables themselves shine. Like when salt is expertly applied, the results shouldn’t taste overly salty, but somehow, almost imperceptibly, indescribably, better.
Especially when employing Sugimoto Shiitake Powder, just a pinch goes a long way to amplify the carefully layered flavors already developing, without creating an overwhelming mushroom sledgehammer that obliterates delicate nuances.
Recipe & photo by: Hannah Kaminsky https://bittersweetblog.com/2021/06/28/tanmi/