RECIPE BY SAM SMITH
FINO SEPPELTSFIELD
BAROSSA RECIPES
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.
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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
