A simple mushroom dish is transformed with the addition of macadamias – the smooth flavour of the elegant macadamia cream complements the earthy mushrooms while the roasted nuts add a delicious buttery crunch.
SERVES 4 | PREP TIME 3 HRS 35 MIN, INCLUDING RESTING/DRYING TIME
COOKING TIME 1 HR 15 MIN
INGREDIENTS
KOJI MUSHROOMS
- 4 large flat mushrooms
- 100g shio koji (find at the
- Asian supermarket)
- 100ml olive oil
- 20g fresh thyme, chopped
MACADAMIA CREAM
- 200g macadamias
- 100ml water
- 50g olive oil
- 10g sea salt
- 20ml lemon juice
ROASTED CABBAGE
- ¼ cabbage
- 50g macadamias, roasted
- 20ml lemon juice
- 20ml olive oil
- 20g chopped parsley
- Salt
METHOD
1 Preheat oven to 180°C.
2 For the mushrooms, place the flat mushrooms gill side up in a tray, drizzle olive oil over the top and cover with shio koji and chopped thyme. Place in the oven for 30 minutes or until soft and roasted. Remove from the oven and let cool on the tray before placing in the fridge to dry. We like to keep the mushrooms in the fridge, uncovered for 3 hours, this allows them to dry slightly so when reheated they get crispy.
3 For the macadamia cream, place macadamias, water, olive oil, sea salt and lemon juice in a blender and blend on high until smooth, taste and adjust seasoning if needed.
4 For the roasted cabbage, preheat the oven to 240°C, peel cabbage layers away from the core, place on a roasting tray and drizzle with olive oil and salt, then roast in the oven until slightly coloured, roughly 20 minutes. Remove from the oven and place into a mixing bowl, add roasted macadamias, lemon juice, olive oil and parsley, mix and set aside.
To serve, reheat the mushrooms in the oven at 240°C for 5-8 minutes, place 4 spoonfuls of macadamia cream on a serving plate, place the 4 roasted mushrooms on top, followed by the roasted cabbage.
RECIPE: Matt Moran
This article was originally published within the article Macadamia Magic in Issue 36 – The Mindful Quiet. You can purchase previous issues and enjoy more enchanting content here.
