Raw Brussel Sprouts with Roasted Oyster Mushrooms and Verjuice Dressing
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Step 1: Preheat a fan forced oven to 200C.
Step 2: Place the oyster mushrooms onto a baking tray and drizzle a quarter of a cup of the olive oil over the mushrooms, season with sea salt then place into the preheated oven. Roast for 15 minutes or until they are slightly golden brown then remove from the oven and set aside to allow to cool slightly.
Step 3: Mean while, place the Verjuice into a small pot and place over a high heat, bring to the boil and reduce to 2 tablespoons. Remove from the heat and set aside to cool.
Step 4: Once cooled add the remaining olive oil, lemon juice and season to taste. Whisk together well and set a side.
Step 5: Place another small fry pan over a medium high heat, quarter filled with water and add the Red Wine Vinegar, bring to a gentle simmer then crack the 8 quail eggs into the water. Allow them to poach for 2 to 3 minutes. If you prefer hard eggs, cook for a further 2 to 3 minutes. Scoop the eggs out of the water and set side.
Step 6: To serve, add the Verjuice dressing to the sliced sprouts and combine well, then gently toss through the mushrooms and season to taste with sea salt and freshly cracked pepper.
Step 7: Place onto a platter or serving bowl, top with poached quail eggs and drizzle with olive oil.
Recipe inspired by Yotam Ottolenghi
180g oyster mushrooms cleaned
125ml 1/2 cup Extra Virgin Olive Oil
125ml 1/2 cup Verjuice
1 tsp lemon juice
20ml 1 tbspn Aged Red Wine Vinegar
280g brussels sprouts very thinly sliced
1/3 cup flat leaf parsley roughly chopped
80g parmesan thinly shaved
To season freshly cracked sea salt and pepper