Chef's Recipes

Restaurant Hubert's shiitakes à la Grecque

Pickling the shiitakes after they're grilled adds a whole new dimension to their flavour, says Restaurant Hubert's chef Daniel Pepperell.

By Daniel Pepperell
  • Serves 4 - 6
  • 15 mins preparation
  • 20 mins cooking
Restaurant Hubert's shiitakes à la Grecque
Restaurant Hubert's shiitakes à la Grecque

"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."

Ingredients

  • 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
  • Olive oil, for brushing
Bay oil
  • ¼ cup (firmly packed) torn flat-leaf parsley
  • 5 fresh bay leaves, torn
  • 125 ml grapeseed oil (½ cup)

Method

Main
  • 1
    Bring 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).
  • 2
    Meanwhile, 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).
  • 3
    For 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.
  • 4
    To 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.

Notes

Drink Suggestion: NV Valdespino “Inocente” Fino Sherry. Drink suggestion by Andy Tyson