Mushroom and shiso salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 6 as a starter
- 100ml pomace oil
- 50g sageleaves picked
- 6 portobello mushrooms
- 250g oyster mushroomssliced
- 2 spring onionsthinly sliced, to serve
PICKLED FENNEL
- 150g white wine vinegar
- 150g caster sugar
- 2 heads fennelthinly 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 gingerpeeled
- 2 cinnamon sticks
- 2 spring onionsfinely chopped
- 15g cornflour
- 250g cultured or unsalted buttercubed
- 2 limesjuiced
- 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.