RECIPE BY SAM SMITH

FINO SEPPELTSFIELD


 

BAROSSA RECIPES

Sam Smith, head chef at Fino Seppeltsfield, with the delicious charred oyster mushrooms

SERVING SUGGESTION

Perfect for 4 people


INGREDIENTS

  • 4 large King Oyster Mushrooms
    (we love Little Bunyip available at the Barossa Farmers Market)
  • 8 baby turnips
  • 200 ml vegetable stock
  • 1 tablespoon white miso
  • 50 gms butter
  • ½ bunch of chives, finely chopped
  • Handful of tatsoi leaves
  • 2 sheets of toasted nori, shredded

METHOD

Cook baby turnips in vegetable stock & miso medium heat until tender, stir through the butter to create a nice thick sauce & set aside.

Cut mushrooms in 1/2 lengthwise, toss them in a bit of olive oil & chargrill. Season with salt & pepper then toss together with the tatsoi leaves.

In a large bowl arrange the turnips & miso sauce, top with the mushrooms & tatsoi leaves & garnish with nori.

Charred Oyster Mushrooms

♦♦♦

Like the sound of this recipe? Check out further recipes by Fino Seppeltsfield:

Whole spencer gulf prawns, chilli, black garlic and spring onions

Charred Leeks with whipped fetta and walnuts

Pan Fried zucchini with roast garlic dressing and capers

Green pea falafel, hommus and vegetables

Charred broccoli and lentils with preserved lemon and salted ricotta

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