Miso Mushrooms

Mike Reid

Ingredients:

Miso Mushrooms:

  • King Oyster Mushroom
  • Butter

Fermented Miso Glaze:

  • 100g Black Sugar (Okinawa)
  • 100g Miso barley
  • 125g Fermented Chilli paste
  • 30ml Red shiso rice vinegar
  • 30ml Yuzu ponzu
  • 30ml Sake

Mushroom Ketchup:

  • 250g Button mushrooms
  • 50ml white wine vinegar
  • 25g Caster sugar
  • 25ml Olive oil
  • 75ml Water

Panko Crumb:

  • 50g Butter
  • 40g Panko crumbs
  • ½ lemon zest

Method:

Miso Mushrooms:

  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.

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!