Mushrooms and shiso
1 HOUR | SERVES 6 AS A STARTER A LITTLE EFFORT |
pomace oil 100ml
sage 50g, leaves picked
portobello mushrooms 6
oyster mushrooms 250g, sliced
spring onions 2, thinly sliced, to serve PICKLED FENNEL
white wine vinegar 150g
caster sugar 150g
fennel 2 heads, thinly sliced SUNFLOWER MUSTARD
sunflower seeds 30g
sugar ½ tsp
sea salt flakes ½ tsp
dijon mustard 100g
pomace oil 2 tbsp
lemon juice a squeeze
SHISO EMULSION
moscatel vinegar 150g
sugar 150g
shiso 70g
ginger 30g, peeled
cinnamon sticks 2
spring onions 2, finely chopped
cornflour 15g cultured or unsalted butter 250g, cubed limes 2, juiced
1 For the pickled fennel, put the vinegar, sugar and 150ml of water in a small pan. Bring to a simmer. Put the fennel in a heatproof bowl and pour over the hot liquid. Leave to cool, then chill.
2 Heat a little of the pomace oil in a frying pan over a medium heat and fry the sage leaves for 3-4 minutes or until really crisp. Set aside on a plate lined with kitchen paper to drain.
3 For the sunflower mustard, heat the oven to 180C/fan 160C/gas 4. Put the sunflower seeds on a baking tray and roast for 12 minutes. Tip into a blender with the sugar and salt, and whizz until smooth. Add the mustard and 1-2 tbsp of water, then blend, slowly drizzling in the oil until combined. Add the lemon juice and season.
4 For the shiso emulsion, put the vinegar, 150ml of water and the sugar in a small pan and bring to a simmer over a low heat. Add the shiso, ginger, cinnamon and spring onions, and simmer for 15 minutes to infuse. Strain the liquid into another pan, then bring back to a simmer. Put the cornflour in a small bowl and stir in 4 tbsp of water. Whisk this into the shiso infusion, then whisk in the butter, a cube at a time, until completely combined. Add the lime juice and some salt to taste, then keep warm. This will make more emulsion than you’ll need, but will keep in the fridge for a week.
5 Heat a griddle or BBQ over a high heat until very hot. Toss the mushrooms in the remaining oil with plenty of seasoning, then griddle for 6-8 minutes, brushing with the shiso emulsion and flipping from time to time, until sticky and glazed. Top the grilled mushrooms with 3 tbsp of the sunflower mustard, then a generous spoon of the pickled fennel, some of the sliced spring onions and crispy sage leaves.
PER SERVING 516 kcals | fat 42.1G saturates 17.2G | carbs 26.9G | sugars 23G fibre 2.7G | protein 6G | salt 2.3G