Mushroom And Shiso Salad Recipe
A brilliant mix of traditional British and modern Japanese flavours come together to create this elegant vegetarian starter from Surrey hotel, Beaverbrook
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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
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