Mushroom XO

A take on the classic using mushrooms making this plant based recipe delicious and very moorish


300g shiitake mushrooms 1/4s

120ml oil

60ml soy sauce

3 dried chillies broken, remove seeds

3 cloves garlic minced

1 shallot finally chopped

2 tablespoons blended nori

20g fresh ginger grated

Pinch of black pepper

½ cinnamon stick

1 star anise

Splash of sesame oil

60ml Shaoxing wine


Warm the oil add the shallots, spices and garlic gently cookout and soften,

Add the shiitake, cook out then add the soy sauce soy.

Allow this to reduce for a few minutes and then remove the cinnamon and star anise – they don’t take long to impart their flavors. Then continue cooking for about 10 – 12 minutes until the mushrooms have reduced and the mixture is considerably thicker than when you started

The final sauce should be quite chunky, but it does need some final polishing from this stage. For that, transfer to a blender or food processor and simply pulse a few times until the mushrooms are broken down and the sauce has a more integrated feel

Hispi cabbage

Remove some of the larger outer leaves and wash the cabbage well, pat dry

Cut in half, drizzle with a little olive oil and season

Over a fire or in a skillet cook cut side down until nicely caramelised. Depending on the size of the cabbage you may need to pop it in the oven for a few minutes until tender

Add a splash of vinegar and plenty of the mushroom XO

Finish with toasted sesame seeds and almond