Mushroom and shiso salad

A shallow white bowl filled with cooked mushrooms and green herbs

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

  • 729
  • Total time 1 hours
  • Difficulty A little effort

Ingredients

  • pomace oil 100ml
  • sage 50g, leaves picked
  • portobello mushrooms 6
  • oyster mushrooms 250g, sliced
  • spring onions 2, thinly sliced, to serve
  • white wine vinegar 150g
  • caster sugar 150g
  • fennel 2 heads, thinly sliced
  • sunflower seeds 30g
  • sugar ½ tsp
  • sea salt flakes ½ tsp
  • Dijon mustard 100g
  • pomace oil 2 tbsp
  • lemon juice a squeeze
  • moscatel vinegar 150g
  • sugar 150g
  • shiso 70g
  • ginger 30g, peeled
  • cinnamon sticks 2
  • spring onions 2, finely chopped
  • cornflour 15g
  • cultured or unsalted butter 250g, cubed
  • limes 2, juiced

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.

Nutritional data

  • kcals 516
  • fat 42.1g
  • saturates 17.2g
  • carbs 26.9g
  • sugars 23g
  • fibre 2.7g
  • protein 6g
  • salt 2.3g

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