Miso Mushrooms
Mike ReidIngredients:
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:
- Slice and score the mushrooms and saute with butter until golden
Fermented Miso Glaze:
- Place miso, black sugar, fermented chilli in a pan with 10ml water and cook out slowly
- Add vinegar, ponzu and sake
Mushroom Ketchup:
- Heat the water, sugar and vinegar until dissolved
- In a separate pan, heat oil and sautee mushrooms until golden and cooked
- Add liquid reduce by half and blend until smooth
Panko Crumb:
- Fry off the breadcrumbs with butter and lemon until golden
Our friends at Wine Selectors suggest pairing this dish with a Shiraz.
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