Method:

1. Slice and score the mushrooms and saute with butter until golden

Fermented Miso Glaze:

1. Place miso, black sugar, fermented chilli in a pan with 10ml water and cook out slowly
2. Add vinegar, ponzu and sake

Mushroom Ketchup:

1. Heat the water, sugar and vinegar until dissolved
2. In a separate pan, heat oil and sautee mushrooms until golden and cooked
3. Add liquid reduce by half and blend until smooth

Panko Crumb:

1. Fry off the breadcrumbs with butter and lemon until golden

Our friends at Wine Selectors suggest pairing this dish with a Shiraz.