500g shiitake mushrooms
1 large onion, diced
2 tablespoons (approx) olive oil or canola oil
40g dried porcini mushrooms
2 teaspoons dark brown sugar
½ teaspoon ground mace
½ teaspoon ground nutmeg
1 teaspoon garlic powder
60ml malt vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
600ml water
400ml white vinegar
200g sugar
2 fresh garlic cloves
2-3 stems fresh thyme
2 whole star anise
4 dried bay leaves
2 dried makrut lime leaves
½ teaspoon peppercorns
500g enoki mushrooms
50g dried oyster mushrooms
50g nori sheets
500g grey oyster mushrooms
¼ cup confit garlic oil
1 egg white
1 x 227g pack rice paper (approx 20 sheets)
1 pack nori sheets (approx 10 sheets)
oil for deep frying
100g pekepeke kiore/coral tooth mushrooms
200g rice flour

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2.Slice the shiitake mushrooms, smoke over a low heat on the barbecue, then finely dice.
3.Using a large pot, add enough oil to coat the bottom of the pan, then sauté the onion with a pinch of salt over a medium heat.
4.Soak the dried porcini mushrooms in 200ml boiling water for at least 5 minutes.
5.Reserve the liquid and add the rehydrated mushrooms to the pot.
6.Add the sugar, mace, nutmeg and garlic powder to the pot along with the diced mushrooms and heat gently for 5 minutes, until the spices smell fragrant and the fresh mushrooms start to break down and release water.
7.Add the vinegar, Worcestershire sauce and lemon juice and simmer on a low heat for about 20 minutes, stirring often to cook evenly and avoid sticking.
8.Blitz in batches in a high-power blender, adding the reserved liquid if necessary to achieve the right consistency – you want it to be smooth but with texture and able to hold its shape when spread on a cracker.
10.Rub the herbs to bruise them and release more flavour, and crush or toast the whole spices if you want.
11.Put all the ingredients except the mushrooms into a small pot.
12.Bring the liquid to the boil then remove from the heat and pour into a heat-safe container.
13.Break the enoki mushrooms into 1cm-thick pieces, saving the smaller ones to fry later.
14.Once the liquid has cooled to room temperature, add the mushrooms, making sure they’re all submerged.
15.Put into the fridge for 3-5 hours.
16.Before serving, place the mushrooms on a paper towel to drain excess moisture.
18.Give the nori sheets a quick blast with a blowtorch until they crisp up and change colour slightly – only give them a very quick blast or they will burn (or do this on an open grill or barbecue or on the gas jets of a gas stovetop).
19.Put into a mini food processor with the dried mushrooms and blitz to a powder. Stir in some flaky salt to taste.
20.This makes more than you need, but it will keep in a jar stored somewhere cool and dark.
22.Shred the grey oyster mushrooms and season with some flaky salt, add the confit garlic oil and toss, coating the mushrooms.
23.Barbecue over open coals until tender and smoky.
25.Put the egg white into a bowl and fill another bowl with water.
26.On a clean surface, brush one sheet of rice paper with water and stick a sheet of nori to it.
27.Brush it again with water and stick on another piece of rice paper. Brush both sides with egg white.
28.Repeat for all the rice paper and nori sheets.
29.Working carefully, fry the crackers at 150°C for 3 minutes.
30.It’s important that the sheets are fully submerged, so use a spider to hold them down.
31.Drain on a paper towel, immediately season with salt and dried mushroom and seaweed powder.
32.When cool, break each sheet into four pieces.
34.Toss the reserved small enoki mushrooms in rice flour, shaking off any excess.
35.Carefully place into the hot oil (after frying the crackers) and cook until golden, 2-3 minutes.
36.Drain on paper and season with salt.
37.Assemble the snack by spreading or piping a good base of mushroom ketchup to a piece of nori cracker, and layer on the pickled enoki mushrooms and barbecued oyster mushrooms.
38.Sprinkle the delicate pekepeke kiore and fried enoki mushrooms on the top.

Photography Bad Panda Productions