20 Jun, 2023
Dark Horse Wine is all about constantly pushing the bounds of what is possible. To demonstrate this, TV Chef Mike Reid has created some exclusive recipes for Dark Horse Wine highlighting how unexpected combinations can lead to better-than-expected results.
Pair this King Oyster Mushroom dish with vibrant Dark Horse Merlot.
Serves 2
INGREDIENTS
750g King Oyster mushrooms
150ml sake
100ml mirin
150ml soy sauce
1 tbsp fish sauce
150g dark brown sugar
2 limes, juiced
DIRECTIONS:
- To create a marinade, add sake, mirin, sugar and soy sauce to a medium pot and bring to a boil. Reduce heat to a simmer and continue cooking until reduced by ¾ of its original size.
- Heat grill to medium-high, approximately 200°C.
- Skewer mushrooms, keeping them nice and tight, then brush with oil and season with pepper. Cook for 2 minutes on each side. Remove momentarily and brush all over with the marinade, then grill for another 2 minutes on each side. Brush again, grill for another 2 minutes or until mushrooms are charred and tender, about 10 minutes in total.
- Serve with the Yuzu Emulsion
For the Yuzu emulsion:
2 egg yolks
1 tsp Dijon mustard
1 tbsp rice vinegar
2 tbsp yuzu koshu
200ml rapeseed oil
50ml early harvest olive oil
DIRECTIONS:
- To create your emulsion, blend the egg yolks, mustard, vinegar and yuzu koshu together before slowly adding your oil in bit by bit.
- Season to taste.
