Mushroom And Shiso Salad Recipe | olivemagazine

Ingredients

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