"Grilling the shiitakes before they're pickled intensifies the flavour and adds a new dimension," says Pepperell. "Carrot, fennel and cauliflower also work well in the absence of shiitakes."
- 250 ml dry white wine
- 200 ml white wine vinegar
- 200 ml extra-virgin olive oil, plus extra to serve
- 2 tsp caster sugar
- 2 fresh bay leaves
- 2 tsp coriander seeds
- 2 tsp celery seeds
- 1 tsp fennel seeds
- ¼ tsp black peppercorns
- 400 gm shiitake mushrooms
- ¼ cup (firmly packed) torn flat-leaf parsley
- 5 fresh bay leaves, torn
- 125 ml grapeseed oil (½ cup)
- 1Bring wine, vinegar, oil, sugar, bay leaves, spices, 250ml water and a generous pinch of salt to a simmer in a saucepan, stirring until sugar dissolves, then reduce liquid by half (15-20 minutes).
- 2Meanwhile, heat a char-grill pan over high heat. Brush mushrooms with olive oil, then grill until charred, turning once (1-2 minutes each side). Transfer to a jar or heatproof container and pour on hot pickling liquid. Cool to room temperature, cover, then refrigerate until lightly pickled (at least 1 hour and up to 3 days).
- 3For bay oil, blanch parsley and bay until bright green (30 seconds), then refresh in iced water. Drain herbs and pat dry, then blend with oil in a blender until a fine green oil forms. Transfer to a small saucepan and whisk continuously over low heat until oil reaches 70C (4-5 minutes). Strain oil through a coffee filter paper, or a double layer of muslin, and discard solids. You’ll have more oil than you need here; it will keep refrigerated for 3 weeks and can be used in other dishes.
- 4To serve, remove mushrooms from pickling liquid with a slotted spoon and arrange on plates. Spoon on a little pickling liquid, season to taste and finish with a drizzle of bay leaf oil.
Drink Suggestion: NV Valdespino “Inocente” Fino Sherry. Drink suggestion by Andy Tyson
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