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Mushroom "Scallops", Edamame, Tamarind and Apple

Serves 4
  • Steps
  • Ingredients


  • For the Dashi Broth, place the seaweed, dashi seasoning, soy sauce and 4 cups of water into a medium saucepan and bring to the boil.
  • Simmer on low heat for 10 minutes then strain through a fine sieve into a large deep frypan. Add the lemon juice and sugar and salt to taste. Allow to simmer on a low heat.
  • Meanwhile, for the Mushroom Scallops, trim ends from mushroom and slice stems into 3cm slices that resemble scallops.
  • Place mushroom scallops into simmering Dashi Broth and poach until just tender, about 35-40 minutes. Remove mushroom scallops from the broth and drain on kitchen paper.
  • Heat a large frypan over medium high heat. Add grapeseed oil and when hot, add poached scallops. Cook until mushrooms begin to brown then add the butter to the pan and cook until golden brown on both sides. Remove from pan and set aside.
  • For the Edamame Puree, bring a small saucepan of water to the boil.
  • Once boiling, add edamame and blanch for 1 minute.
  • Drain well then place into a blender along with the butter, Dashi Broth and salt. Process to a smooth puree, adding a little more broth if required.
  • Pass the puree through fine drum sieve and season to taste. Set aside.
  • For the Tamarind Puree, dice apple into 1 cm cubes and place into a small saucepan along with the tamarind pulp, sugar, salt and ½ cup water.
  • Cover and cook gently, breaking up the tamarind with a spoon, until apple is soft, about 6-7 minutes. Remove from the heat then pass through a drum sieve and set aside for plating.
  • For the Enoki Crisp, place flour, a pinch of salt and 90g water into a bowl and whisk to a smooth batter. Set aside.
  • Place a medium non stick frypan over medium high heat. Place 4 non-stick egg rings or 8cm ring moulds into the hot frypan. Drizzle oil into the rings.
  • Once the pan is very hot, place approximately 15 single enoki mushrooms into each ring mould and cook briefly until the enoki begin to brown. Spoon a tablespoon of batter into each mould. Once the bubbles have subsided and the white starch has cooked away, remove the enoki crisp from pan. Set aside on paper towel. Remove rings from the pan.
  • For the Sautéed Baby King Oyster Mushrooms, return the frypan to the heat and add grape seed oil. When hot, add the mushroom halves and add to the frypan. Season with salt and sauté until golden brown for 2-3 minutes. Remove from pan and set aside.
  • To serve, spoon Edamame Puree into the centre of each serving plate. Arrange Mushroom Scallops over the Puree, top with an Enoki Crisp. Add some Tamarind Puree and Sautéed Baby King Oyster Mushrooms, some micro coriander leaves and red sorrel leaves. Finish with a slice of shaved apple.

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