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Ingredients :
• 1 Hen of the Woods mushroom
• 50g butter
For the miso , pomegranate and chilli dressing :
• 90g miso paste
• 60g rice vinegar
• 60g white wine
• 60g pomace oil
• 10g pomegranate molasses
• 1 clove garlic
• 2 red chillies
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For the cauliflower puree :
• 1 head of cauliflower , cut into florets
• Rapeseed oil
• 30g butter
• 1 large onion , thinly sliced
• 3 cloves garlic , thinly sliced
• Pinch cayenne
• 150ml double cream
• 75ml chicken stock
• 1 sprig thyme
To finish :
• Nori Seaweed
• 1 Walnut
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1 . Set the oven to the highest temperature .
For the puree : 2 . Toss the cauliflower in rapeseed oil and season .
3 . Roast at 260 º C for 10 minutes , turn over and roast for another 10 minutes until dark brown all over .
4 . Sweat onion , garlic and cayenne in butter until softened .
5 . Add roast cauliflower , cream , stock and thyme to the onion and garlic , bring to a simmer and cook out for 5 minutes .
6 . Discard thyme and blend until smooth .
For the dressing : 7 . Blend all ingredients except for the oil until smooth .
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For the mushroom : 9 . Turn the oven down to 180 º C .
10 . Start to colour the mushroom in a pan with a dash of oil and season with salt . Once coloured on both sides , add butter and baste well .
11 . Put the mushroom in the oven for 7 minutes until cooked all the way through .
12 . Spoon a good amount of your puree onto the plate and use the back of a spoon to smooth it out into a circle .
13 . Sit the roasted mushroom on top and dress with the miso and pomegranate sauce .
14 . Top with shredded nori seaweed and grate over the walnut .
15 . Serve and enjoy the umami rich flavours !
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8 . Once smooth , gradually add the oil to emulsify , season to taste . |