SPICED MAPLE SHIITAKE & APPLE

The perfect fall salad with a warm, caramelized umami protein and crisp apples for extra crunch

Makes 20 portions

Prep time: 10 mins | Cook time: 10 mins

INGREDIENTS

2.2lb (1kg) bag of Fable Pulled Shiitake Mushrooms, thawed

Neutral cooking oil

For maple glaze:

1 cup (240ml) maple syrup

¼ cup (60ml) apple cider vinegar

2 tbsp (30g) Dijon mustard

1 tsp (2g) smoked paprika

Salt, to taste

For poppy seed vinaigrette:

1 cup (240ml) neutral oil

¼ cup (60ml) apple cider vinegar

2 tbsp (40g) honey

1 tbsp (10g) poppy seeds

1 tsp (5g) Dijon mustard

Salt and pepper, to taste

To serve (1 portion):

1.5oz (40g) baby spinach

1oz (30g) arugula

1oz (25g) shaved fennel

1.5oz (40g) crisp apple, thinly sliced

½ tbsp (7g) dried cranberries

½ tbsp (7g) sunflower seeds

1 tbsp (15ml) poppy seed vinaigrette

2oz (55g) maple glazed pulled shiitake

METHOD

Remove Fable from the bag and add to a bowl. Gently smash the Fable chunks into smaller pieces to expose shiitake fibers. Whisk together maple syrup, apple cider vinegar, Dijon and smoked paprika to make the glaze.

If using combi-convection oven:

Pre-heat oven to 450°F/230°C. Toss smashed Fable lightly in oil and spread evenly on a tray. Cook for 6 minutes, then toss through with maple glaze and return to the oven for a further 3 minutes (9 minutes total) until glossy and caramelized. Serve immediately, or store in hot hold for service or chill and heat to order.

If using fry pan:

Add oil to a very hot pan and add smashed Fable. Cook for 6 minutes, stirring frequently to avoid Fable sticking to the pan. Add maple glaze and stir through for another minute until glossy and caramelized. Serve immediately, or store in hot hold for service or chill and heat to order.

To assemble:

Toss baby spinach, arugula and shaved fennel with poppy seed vinaigrette. Plate the salad base, then top with warm maple glazed pulled shiitake, sliced apple, dried cranberries and sunflower seeds.

Tips & suggestions:

  • Works equally well warm as a hot-cold contrast salad or cooled ahead for a grab-and-go format.

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