King Oyster Medallions, Edamame Purée, Microgreens
Ingredients
- *Frozen Edamame Beans, 100g
- *Garlic, 1.5 cloves
- *Lime Juice, 1/2 lime
- *Stock water from edamame, to taste
- *King Oyster Mushroom Stem, 1
- *Mirin, 3 tbs
- *Soy Sauce, 1 tbs
- *Micro radish greens
Preparation
Make the edamame purée by cooking edamame according to packet instructions, shelling out the beans, adding beans, 1/2 cloves garlic, lime juice and edamame stock water to an blender and blitzing to form a purée. Start with 3 tbs of stock water and add more if necessary until a purée consistency is formed
Cut king oyster mushroom stem into three 3/4 inch medallions and add to a shallow pot of water bring to a boil then add mirin and soy sauce - let simmer for 30 mins
In a hot skillet add a little veg oil and place medallions face down — sear for 1 minute until browned then turn over to sear other side.
Turn heat down and add 1 cloves of chopped garlic and sauté in the oil while basting the medallions with the galircky oil with a spoon
Plate up nicely and enjoy.