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