Grilled and plum glazed Lions’ Mane with potato flatbread, cheese emulsion and silver onions

Here comes a favorite again – our popular Nordic taco. In this one, however, we’ve tackled the exciting Lion’s Mane. Here you will learn how to handle this very “meaty” mushroom and pair it with lots of delicious accoutrements. The recipe is enough for 10 guests who will each get one.

Lions’ Mane

• 800 g Lions’ Mane

Salt the mushrooms and bake them in the oven at 130°C for about 3 hours. Then grill the mushrooms until they are a nice color and brush with the glaze. Cut the mushrooms into portions and brush with the rest of the glaze. Season to taste with salt.

Potato flatbread

• 1.5 Baking potatoes
• 200 g Wheat flour
• 20 g Butter
• 1 tbsp Rapeseed oil
• 1 tbsp Coriander seed

Bake the potatoes in the oven at 180°C for about 2 hours or until soft. Cut the potatoes in half and press them through a fine sieve. Mix the pressed potatoes in a bowl with the remaining ingredients until you get a smooth dough. Cover the dough with cling film and leave to rest in the fridge for at least 20 minutes.
Roll out the dough in two stages on the pasta machine and punch out rounds with a cookie cutter. Place the rounds between baking paper and wrap the oven tray with cling film until it is time to serve. Melt the butter with the garlic and simmer on a low heat.
Fry the potato bread over a high heat in a frying pan, brushing them with the garlic butter as they cook.

Plum glaze

• 15 g 5-spice
  (cinnamon, orange peel, allspice, white pepper, cloves)
• 2 Garlic cloves
• 30 g Ginger
• 75 g Soy
• 150 g Fermented Plum Juice
• 150 g White wine
• 150 g Mirin
• 40 g Maple syrup
• 50 g Butter

Dry roast the spices in a frying pan. Grate the ginger and peel the garlic. Mix all the ingredients (except the butter) in a saucepan. Cook the mixture until it reaches a thick consistency. Strain the glaze and stir in the butter at the end. Let the glaze cool down.

Cheese emulsion

• 50 g Gammelknas cheese
• 50 g Wapnö yogurt
• 1 Egg yolk
• 1 tbsp Dijon mustard
• Champagne vinegar
• 200 g Oil

Grate the cheese and mix it with the yogurt, egg yolk, Dijon mustard, vinegar and salt. Blend everything with a hand blender until smooth. Slowly add the oil in a steady stream while continuing to mix, until all the oil is incorporated. Taste and adjust with more salt and acid if necessary.

Fermented vegetables

• 1 White onions
• 200 g Pointed cabbage
• 30 g Parsley
• 100 g of Jalapeño oil

Using a mandolin, slice the white onion into thin rings. Rinse the onion rings in cold water and drain in a sieve. Chop the cabbage very thinly on a mandolin and finely chop the parsley. Just before serving, mix the cabbage with the parsley and season with salt. Toss the mixture into the jalapeño pickling liquid.

Enoki

• 1 package of Enoki
• 10 g Soy sauce
• 10 g Lime juice

Divide the enoki mushrooms into portion sizes. Just before serving, spray the mushrooms with lime juice and soy sauce.

Garnish

• 20 g Sesame seeds
  (Aleppo pepper, smoked salt,
  fermented lemon and rhubarb)