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Deconstructed Asian Stuffed Mushrooms

Serves 5

  • 150g Cooks&Co Dried Porcini Mushrooms
  • Marinade
  • 50ml Japanese soy sauce
  • 50ml Shao Hsing rice wine
  • ½ tsp ginger purée
  • ½ tsp garlic purée
  • Stock Reduction
  • Mushroom stock (reserved from soaking)
  • 1 stem lemongrass
  • ½ tsp Chiu Chow chilli oil
  • Sugar (to taste)
  • Spinach
  • 600g spinach leaves
  • 20g butter
  • Salt and pepper (to taste)
  • Cream Cheese
  • Cream cheese (flavoured with a little soy sauce & Shao Hsing Rice Wine)
  • Garnish
  • 3 red chilli peppers (thinly sliced on an angle)
  • 4 spring onions (thinly sliced on an angle)
  • Tempura Batter
  • 70g cornflour
  • 30g plain flour
  • 80 ml sparkling water (chilled)
  • Small handful crushed ice
  • Savoury Shortcrust Pastry
  • 250g plain flour
  • 125g butter
  • 5g chicken or vegetable bouillon powder
  • 1 tsp mixed herbs
  • 2-3 eggs

Ingredients:

Method:

  1. Soak dried mushrooms in boiling water until reconstituted (boil for 2-3 minutes if needed).

  2. Drain the mushrooms, reserving stock. Add soy sauce, rice wine, ginger purée, and garlic purée to mushrooms. Set aside.

  3. Mix cornflour, plain flour, chilled sparkling water, and crushed ice. Store in the fridge until required.

  4. Combine flour, butter, bouillon powder, and mixed herbs using the crumbing method.

  5. Slowly add eggs to produce a smooth, soft dough. Wrap in cling film and refrigerate.

  6. Fill prepared pastry tart moulds and bake blind.

  7. Paint inside of moulds with egg yolk and return to the oven for 2 minutes.

  8. In a pan, add mushroom stock, lemongrass, sugar, chilli oil, and mushroom marinade. Reduce to a slightly thick syrup.

  9. Melt butter in a saucepan over medium heat.

  10. Add spinach leaves and cook until just soft. Season with salt and pepper. Keep warm.

  11. Pass marinated mushrooms through seasoned flour.

  12. Dip mushrooms in tempura batter and deep fry until crispy.

  13. Fill pastry shells with wilted spinach.

  14. Top with a quenelle of flavoured cream cheese.

  15. Add about 8 deep-fried mushrooms.

  16. Drizzle with sticky sauce.

  17. Garnish with toasted sesame seeds, spring onions and red chilli peppers.

Jeffrey Gonzales – Chef Lecturer at West London College 

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