Serves 4, as a starter

Ingredients

Sesame Sauce

1/4 cup white sesame seeds, toasted

2 tbsp sake

1 tbsp soy sauce

2 tsp white sesame oil

2 tsp mirin

2 tsp rice wine vinegar

1/4 tsp caster sugar

Salt, to taste

 

Pickled matsutake mushrooms

½ cup rice wine vinegar

¼ cup caster sugar

20g fresh ginger, thinly sliced

12 matsutake mushrooms

 

Grilled shiitake mushrooms

2 large shiitake mushrooms, cut into quarters

1 tsp olive oil

Salt, to taste

 

Sauteed white shiitake mushrooms

2 tbsp grapeseed oil

1 clove garlic, finely chopped

1 tsp finely grated ginger

1 spring onion, finely sliced

8 white shiitake mushrooms

2 tbsp light soy sauce

 

Mushroom and Cocoa Dust

5 dried shiitake mushrooms

½ tsp cocoa powder

Pinch salt

 

To serve

2 slices king brown mushroom

1 clove roasted garlic, cut in half

Toasted white sesame seeds

Spring onion, green part only, finely sliced

  1. For the Sesame Sauce, place all ingredients and 2 tablespoons water in a blender and blend until smooth. Pass through a fine sieve and set aside.
  2. For the Pickled Matsutake Musrooms, place vinegar, sugar and ginger in a small saucepan over low heat. Stir until sugar dissolves. Add mushrooms and pickle for 5-7 minutes. Drain and set aside.
  3. For the Grilled Shiitake Mushrooms, set a wire cooling rack over an open flame and grill shiitake mushrooms, for 2-3 minutes, turning halfway, until lightly charred. Coat in oil and season. Set aside.
  4. For the Sauteed White Shiitake Mushrooms, eat oil in a medium frying pan over medium heat. Add garlic, ginger and spring onion, and cook for 1 minute. Add shiitakes and cook for a further minute. Add soy sauce, toss and remove from heat. Set aside.
  5. For the Mushroom and Cocoa Dust, place all ingredients in a spice grinder and blitz to a fine powder.  Set aside.
  6. To serve, place one tablespoon of sesame sauce in the middle of each plate.  Arrange mushrooms in a half moon around the edge of the sauce, including half a clove of roasted garlic. Sprinkle over mushroom dust, sesame seeds and spring onions.

 

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