MIBRASA Roasted King Oyster Mushroom

Ascentia's Kitchen
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Grilled King Oyster Mushroom, Smoked Celeriac, Romanesco, Charred Spring Onion & Wild Garlic Puree, Cashew Nuts.

It might be a bit of a mouthful but its totally worth it. This is a beautiful Vegan dish cooked straight out of the MIBRASA Charcoal Oven. To get started fire up the MIBRASA to 350’c ready for cooking.


Spring Onion & Wild Garlic Puree

2 bunch Spring Onions cut in half

2 handfuls Wild Garlic

220g cooked cannellini beans

Spirulina

-Place the spring onions directly onto the grill until coloured all over.

-Place in a casserole dish with cannellini beans, salt and water (or Dashi).

-Cook until the spring onions are soft and cooked through

-Place in a food processor; add wild garlic and puree until smooth add a pinch of spirulina if you need a bit more green colour. Keep warm


Smoked Celeriac

2 tsp Miso Paste

2 tbls Chai Seeds

1/4 Celeriac

Oak smoking planks

Olive Oil

-Soak the Oak boards.

-Cut out the celeriac into 2 cm cubes.

-Place these on the boards, drizzle with olive oil and pinch of salt. Place in MIBRASA for 8-10 mins until celeriac is soft.

-Brush miso paste onto the edges and roll the edges in chai seeds. Keep warm

 

Romanesco

1/2 Head Romanesco

Pickling liquor (150g rice wine vinegar, 100g white wine vinegar, 1tsp coriander seeds, 2 star anise, 3 cardamom, 1 small cinnamon stick, 80g sugar 1 clove garlic, boil 5-10mins, chill)

-Slice the Romanesco into thick slices.

-Pickle with pickling liquor (see ingredient list). Vac pac with liquor for at least 20 minutes, this can be done the night before.

-When needed to serve place slices directly on grill for a bit of a char.

 

Cashew Nuts

35g Cashew Nuts

-Toast for 30sec-1 min in MIBRASA.

-Toss with drizzle of olive oil and sprinkle of Maldon salt.

 

King Oyster Mushrooms

1 King Oyster Mushrooms

Olive Oil

Finely Sliced Spring Onions

-Cut in half lengthways, drizzle with oil on cut side.

-Place cut side directly onto grill. Grill for 1-2 min then turn over.

-When cooked garnish with finely sliced raw spring onions.

 

Plate as picture or use your own style.