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Try this mushroom and shiso salad, then check out our wakame seaweed salad, okonomiyaki, zaru soba and more Japanese recipes.

  • 100ml pomace oil
  • 50g sage
    leaves picked
  • 6 portobello mushrooms
  • 250g oyster mushrooms
    sliced
  • 2 spring onions
    thinly sliced, to serve

PICKLED FENNEL

  • 150g white wine vinegar
  • 150g caster sugar
  • 2 heads fennel
    thinly sliced

SUNFLOWER MUSTARD

  • 30g sunflower seeds
  • ½ tsp sugar
  • ½ tsp sea salt flakes
  • 100g Dijon mustard
  • 2 tbsp pomace oil
  • a squeeze lemon juice

SHISO EMULSION

  • 150g moscatel vinegar
  • 150g sugar
  • 70g shiso
  • 30g ginger
    peeled
  • 2 cinnamon sticks
  • 2 spring onions
    finely chopped
  • 15g cornflour
  • 250g cultured or unsalted butter
    cubed
  • 2 limes
    juiced

Nutrition:

  • kcal516
  • fat42.1g
  • saturates17.2g
  • carbs26.9g
  • sugars23g
  • fibre2.7g
  • protein6g
  • salt2.3g

Method

  • step 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.

  • step 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.

  • step 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.

  • step 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.

  • step 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.

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