This mouth-watering mushroom dish by Mark Best lends itself beautifully to full-bodied yet zesty white winesfeaturing flavours of stonefruit, pear, honey, and citrus – try Viognier, Marsanne or Chenin Blanc.
INGREDIENTS
Lion’s mane mushroom
2 large lion’s mane mushrooms (about 400g total)
1 tbsp olive oil
Sea salt
Sauce
2 tbsp butter
1 tsp white miso
Mushroom duxelle
500g button mushrooms, finely chopped
1 brown onion, finely diced
2 garlic cloves, grated
1 tsp picked thyme leaves, chopped
2 tbsp vegetable oil
1 tbsp butter
Salt and black pepper
Dosa batter
250g dosa rice
12g flattened rice
125g urad dal (split white lentils)
10g fenugreek seeds
Salt, to taste
Ghee or clarified butter for cooking
Vadouvan spice
1 brown onion, finely diced
1 garlic clove, finely diced
1 tbsp white wine vinegar
¼ tsp each fenugreek seeds, black peppercorns,
coriander seeds and cumin seeds
½ tsp turmeric powder
1 tsp vegetable stock powder
Salt, to taste
METHOD
1. Prepare the dosa batter: rinse the rice, lentils, flattened rice and fenugreek seeds well. Soak overnight in plenty of water. Drain but keep some of the soaking liquid. Blend the mix with enough water to make a smooth, pourable batter like pancake mix. Leave covered at room temperature overnight to ferment until doubled in size. Once fermented, stir in salt and refrigerate until needed.
2. Make the mushroom duxelle: heat oil and butter in a large frying pan. Add the onion and cook for 3-4 minutes. Add the garlic and cook another 2 minutes. Add the chopped mushrooms and thyme, season with salt and cook over low heat for 30 minutes, stirring occasionally, until the moisture has evaporated and the mix is dark and rich. Set aside.
3. Prepare the lion’s mane mushrooms: lightly oil and salt the mushrooms. Steam at 100°C for 10 minutes until tender. Remove and place between two trays with a small weight on top to press out excess liquid. Collect the liquid and reduce by half in a small pan. Whisk in butter and miso until it forms a glossy sauce.
4. Make the vadouvan spice: cook the onion and garlic in a pan without oil, covered, until soft. Remove the lid and cook until dry. Add the vinegar and reduce until evaporated. Spread on a lined tray and dehydrate overnight in a low oven (45°C). Lightly toast the whole spices and grind them with turmeric and stock powder. Blend the dried onion mix to a fine powder and combine with the spices. Season with salt.
5. Cook the dosas: heat a flat pan or non-stick frying pan on medium. Lightly brush with ghee. Ladle a small amount of batter onto the pan and spread thinly with the back of the ladle. Cook until golden and crisp, about 2-3 minutes. Remove and shape or roll while warm.
6. To finish: pan-fry the steamed mushrooms in a little butter until both sides are browned and nutty. Spoon warm duxelle onto each plate, top with the mushroom, spoon over the miso butter sauce and cover with a crisp dosa. Dust generously with Vadouvan spice before serving.