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.

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