Mushroom & Shiso Salad

Mushroom & Shiso Salad

Mushrooms are a versatile and flavorful ingredient that can add depth and complexity to any dish. In this recipe, we'll be combining them with the fresh, herbaceous flavor of shiso to create a delicious and healthy salad. With its unique texture and earthy flavor, this Mushroom and Shiso Salad is sure to be a crowd-pleaser. Whether you're looking for a light and refreshing side dish or a satisfying main course, this salad is the perfect choice. So let's get started and explore the wonderful world of mushrooms and shiso!



  • 100ml Polamce Oil
  • 50g Sage Leaves
  • 250g Oyster Mushrooms, Sliced
  • 2 Spring Onions, Thinly Sliced


Pickled Fennel

  • 150g white wine vinegar
  • 150g caster sugar
  • 2 heads fennel, thinly sliced


Sunflower Mustard

  • 30g sunflower seeds
  • ½ tsp sugar
  • ½ tsp sea salt flakes
  • 100g Dijon mustard
  • 2 tbsp pomace oil
  • a squeeze lemon juice


Shiso Emulsion

  • 150g moscatel vinegar
  • 150g sugar
  • 70g shiso
  • 30g ginger, peeled
  • 2 cinnamon sticks
  • 2 spring onions, finely chopped
  • 15g cornflour
  • 250g cultured or unsalted butter, cubed
  • 2 limes, juiced


Cooking Instructions:


Step 1:

To make the pickled fennel, place the vinegar, sugar, and 150ml of water in a small pan and bring to a simmer. In a heatproof bowl, put the fennel and pour over the hot liquid. Allow it to cool, then refrigerate.


Step 2:

Heat a small amount of pomace oil in a frying pan over medium heat. Fry the sage leaves for 3-4 minutes until crispy. Place them on a plate lined with kitchen paper to drain.


Step 3:

Preheat the oven to 180C/fan 160C/gas 4. On a baking tray, roast the sunflower seeds for 12 minutes. In a blender, combine the roasted seeds with sugar and salt, then blend until smooth. Add mustard and 1-2 tbsp of water, and slowly drizzle in the oil while blending until combined. Finally, add the lemon juice and season to taste.


Step 4:

For the shiso emulsion, place the vinegar, 150ml of water, and sugar in a small pan and simmer over low heat. Add shiso, ginger, cinnamon, and spring onions, and let it infuse for 15 minutes. Strain the liquid into another pan and bring it to a simmer. In a separate bowl, mix cornflour with 4 tbsp of water. Whisk this mixture into the shiso infusion, then slowly whisk in the butter, a cube at a time, until fully combined. Add lime juice and salt to taste. Keep warm. Note: This recipe yields more emulsion than needed, which can be refrigerated for up to a week.


Step 5:

Heat a griddle or BBQ to high heat. Toss mushrooms in the remaining oil and season well. Griddle for 6-8 minutes, brushing with the shiso emulsion and flipping occasionally, until sticky and glazed. Top the grilled mushrooms with 3 tbsp of sunflower mustard, followed by a generous spoonful of pickled fennel, some sliced spring onions, and crispy sage leaves.



This Mushroom and Shiso Salad is a fantastic way to enjoy the earthy and meaty flavor of mushrooms with the fresh and herbaceous taste of shiso. With the addition of pickled fennel, sunflower mustard, and crispy sage leaves, this salad is bursting with flavor and texture. It's also a healthy and nutritious option that is perfect for a light lunch or a refreshing side dish. So why not give this recipe a try, and discover the deliciousness of mushrooms and shiso for yourself!


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