Coastal Harvest Mar Platter with Salt-Air Citrus Foam

Introduction

Hey there! Today we're bringing the salt-spray and golden light of the Pacific Coast right to your table. I've taken the concept of a high-end foamed seafood platter and reimagined it with a plant-based soul. We're using king oyster mushrooms and hearts of palm to mimic the textures of the sea, paired with a delicate citrus dulse foam that tastes exactly like a morning walk on a Mendocino beach. It's light, bright, and perfectly unfussy.

Ingredients

• 4 large king oyster mushrooms, sliced into 1-inch thick rounds
• 1 can (14 oz) hearts of palm, sliced into coins
• 2 heirloom tomatoes, sliced into wedges
• 1 ripe Hass avocado, sliced
• 1 fresno chile, thinly sliced
• 2 tablespoons Sonoma olive oil
• 1 tablespoon white miso paste
• 1 tablespoon dulse flakes (dried seaweed)
• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1 teaspoon soy lecithin (optional, for foam stability)
• Juice of 2 limes
• 1 tablespoon preserved lemon, minced
• Flaky sea salt and cracked black pepper
• Fresh cilantro and micro-greens for garnish

Instructions

1. Score the top of the mushroom rounds in a crosshatch pattern and whisk together miso, 1 tablespoon olive oil, and a splash of water to create a marinade; coat the mushrooms and let sit for 20 minutes.
2. In a small bowl, toss the hearts of palm with lime juice, minced preserved lemon, and dulse flakes to infuse them with a briny, oceanic flavor.
3. Heat a cast-iron skillet over medium-high heat with the remaining olive oil; sear the mushrooms until golden brown and tender, about 4 minutes per side.
4. To create the foam, combine the aquafaba, a squeeze of lime, a pinch of dulse, and soy lecithin in a tall jar; use an immersion blender to aerate the liquid until a stiff, airy foam forms on the surface.
5. Arrange the seared mushrooms, marinated hearts of palm, heirloom tomatoes, and avocado on a large ceramic platter.
6. Scatter the sliced fresno chiles and micro-greens over the top.
7. Just before serving, spoon the citrus dulse foam generously over the mushrooms and hearts of palm.
8. Finish with a final drizzle of olive oil and a sprinkle of flaky sea salt.

This platter is all about the contrast between the warm, charred mushrooms and the cool, airy foam. It’s my favorite way to celebrate a sunny afternoon with friends. Grab a chilled glass of Vermentino, find a sunny spot, and dive in. Stay coastal!

Emily