A shallow white bowl filled with cooked mushrooms and green herbs

Mushroom and shiso salad

  • serves 6 as a starter
  • A little effort

A brilliant mix of traditional British and modern Japanese flavours come together to create an elegant vegetarian starter. This recipe comes from Surrey Hotel, Beaverbrook

Advertisement

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

Advertisement

Ingredients

  • 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

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.

Find more vegetarian starter recipes

Roasted Beet Soup Recipe with Blue Cheese

Nutritional Information

  • Kcals 516
  • Fat 42.1g
  • Saturates 17.2g
  • Carbs 26.9g
  • Sugars 23g
  • Fibre 2.7g
  • Protein 6g
  • Salt 2.3g
Advertisement