Confit Mars Hill Mushrooms Recipe
(GF, Vegan) seaweed-miso emulsion, mushroom “chicharrones”, umami dust
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Ingredients
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Mushrooms
Method
Preparation
- 1
- 2
Make the Seaweed-Miso Emulsion
Soak the dried seaweed in water for 10 minutes until it softens. Blend the seaweed, miso paste, water, and lemon juice until smooth. Adjust seasoning if necessary.
- 3
Prepare Mushroom Chicharrones
Dust the thinly sliced mushrooms with cornstarch, smoked paprika, and black pepper. Heat oil in a deep pan and fry the mushrooms until crispy. Drain on paper towels.
- 4
Make Umami Dust
In a small bowl, mix nutritional yeast, garlic powder, onion powder, and dried mushroom powder together.
- 5
Assemble the Dish
Plate the confit mushrooms, drizzle with seaweed-miso emulsion, top with mushroom chicharrones, and sprinkle with umami dust before serving.