RECIPE BY SAM SMITH
Perfect for 4 people
- 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
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.
Like the sound of this recipe? Check out further recipes by Fino Seppeltsfield: