Lion's Mane Roast

Pressed and seared lion's mane, braised in a miso, smoked paprika and red onion base, then roasted to a dark crust.

Serves 4

Ingredients

800g whole fresh lion’s mane mushrooms
4 tbsp olive oil, for searing
2 tbsp olive oil, for the onion base
2 red onions, finely diced
5 garlic cloves, minced
2 tbsp miso paste
2 tsp smoked paprika
2.5 tbsp soy sauce
6 fresh thyme sprigs, chopped with the stems
2 fresh rosemary sprigs, chopped with the stems
0.5 tsp cracked black pepper
500ml vegetable stock

To serve: baked potatoes, green vegetables, light fresh salad

Method

1. Heat 4 tbsp olive oil in a heavy pan over medium heat. Add the whole mushrooms once the oil is hot enough to sizzle. Work in two batches if they do not sit in a single layer.
   
   
2. Put a flat lid or a second pan on top and press down firmly. Flip and press again a few times over about 7  minutes. A lot of juice will come out of the mushrooms. Leave it in the pan.
   
   
3. Keep pressing and flipping for another 7 minutes while the mushrooms cook in their own juice. The liquid evaporates, the pan starts frying again, and both sides turn golden. The mushrooms should finish about half their starting thickness.
   
   
4. Set the mushrooms aside. Add 2 tbsp olive oil to the same pan and cook the onion and garlic for 5 minutes, until soft and starting to colour.
   
   
5. Stir in the miso, smoked paprika, soy sauce, pepper, thyme and rosemary. Cook for 1 to 2 minutes, until fragrant and the paste darkens.
   
   
6. Pour in the stock and scrape the pan. Simmer for 10 minutes, until the onion is completely soft.
   
   
7. Transfer the whole lot to a high speed blender and blend until smooth. The chopped stems break down completely. Taste and adjust.
   
   
8. Set aside 40 percent of the sauce for serving. The other 60 percent goes on the roast.
   
   
9. Put the seared mushrooms in a baking dish and pour the 60 percent over them. Roast at 180C for 20 minutes.
   
   
10. Turn each piece over and roast for another 20 minutes, 40 minutes total, until the sauce has reduced and the surface is dark and caramelised.
    
    
11. Bake the potatoes separately. Cook the greens, dress the salad, and warm the reserved sauce through.
    
    
12. Rest the roast for 5 minutes, then carve into thick slices the way you would any roast. Plate with the potato, greens and salad, then pour the warm sauce over at the table.