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Mushroom and shiso salad

Published: November 5, 2021 at 1:41 PM

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Serves 6 as a starter

A little effort

Total time: 1 hr

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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

Gluten free

Vegetarian

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

Ingredients

Nutrition

• 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: per serving

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

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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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