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