If you're looking for a vegan dish that is both delicious and healthy, you must try this delightful trio of mushrooms; including king oyster mushroom 'scallops' and crispy enoki mushrooms, served alongside a mushroom and soy gel.
Mushroom and soy gel
Ingredients |
Method |
|
40g Essential Cuisine Wild mushroom glace paste 20g Soy Sauce 20g water |
Combine the glace, soy sauce and water. Add in the gelcrem cold. Use handblend to combine the ingredients. Set aside for 1hr to hydrate. Blitz again to emulsify. Pour into a bottle or piping bag ready to serve. |
Pea and edamame bean puree
Ingredients |
Method |
|
150g frozen peas 50g edamame beans 3g Essential Cuisine Light vegetable stock powder 50ml water Salt & pepper to taste |
Combine everything in a saucepan. Bring to the boil. Reduce down and blitz with a hand blender. Season to taste. |
King oyster mushroom 'scallops'
Ingredients |
Method |
|
10g Essential Cuisine Wild mushroom glace paste 3 king oyster mushrooms |
Cut mushrooms in 2cm thick disks. Score crisscross marks on them to give the appearance of scallops. Brush with the mushroom glace. Pan fry till golden. |
Crispy enoki mushrooms
Ingredients |
Method |
|
100g water Salt & pepper 200g Enoki mushrooms |
Slice the mushrooms lengthways so they lay flat. Mix the cornflour, water and season to taste to make batter. Heat oil in pan or turn on deep fat fryer to 160°c. Fry in oil till golden. Remove from oil and place on rack to drain excess oil and crisp up. |
Assembly
Method |
|
|
Warm the puree. Keep mushrooms warm in a low temp oven or under heat lamp till ready to plate. Spread puree, add the mushrooms, dot the gel around the mushrooms, decorate with micro herbs. Enjoy! |
