King oyster mushrooms with red vinegared cashew spread
This is a bit more appetiser-y than mains. Depending on your audience, you'll get a snack for 2-3 folks out of this.
Ingredients
- 100 grams cashews
- 2 tablespoons Chinese red vinegar 30 millilitres
- 1 tablespoon agave or vegan honey 15 millilitres
- 1 ½ teaspoons mushroom soy sauce
- ¼ teaspoon red rice yeast, pounded or ground to a powder (optional, for bolder colour)
- 2 large king oyster mushrooms
- Olive or vegetable oil
- Flaked sea salt or kosher salt
- 8-10 leaves Italian basil
Instructions
- Place the cashews in a large bowl and cover with just off the boil water. Leave for 30 minutes. Strain the cashews.
- If you have a high powered blender that holds small quantities, combine the ingredients through to the red rice yeast. Blend until the cashews are mostly broken up and a paste begins to form. A few chunks are okay.
- Slice the mushrooms lengthways into approximate ¼ inch slabs. Heat a skillet or grill pan to medium high heat and drizzle some oil in. Fry the mushroom pieces for about 2 minutes on each side, or until they are lightly browned.
- Remove to a plate and sprinkle with a pinch or two of flaked salt. Scoop a liberal dollop or three of the cashew paste on each dish, top with basil leaves, and serve immediately.