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Mirin mushroom and cassava party snack w/ lemon myrtle emulsion


  • 4 x punnets Asian mushrooms mixed, enoki, shitake, king oyster or normal button mushroom is fine too

  • 150ml mirin

  • 3 tablespoon soy sauce

  • 50ml rice wine vinegar

  • Salt and pepper for seasoning

  • 2 packets cassava crackers (30 in each packet)

  • Oil for frying cassava crackers

Emulsion ingredients

  • 4 eggs

  • 2 cloves garlic

  • 2 tablespoon rice vinegar

  • 1 tablespoon mustard

  • 1 tspn dried lemon myrtle powder

  • 3 tablespoons sesame oil

  • 200ml canola, veg or grapeseed oil



  1. Sautee mushrooms in a bit of olive oil then add in mirin, soy sauce and rice wine vinegar. Check before adding more salt and season to taste. Set aside in the fridge until it’s time to plate up.


  1. For cassava crackers, bring a pot of canola oil to 160c-170c, you’ll need two set of tongs to prevent them from curling in on themselves, and have a tray with kitchen paper ready for when they come out of the oil. Place cassava crackers in the oil and watch them puff up, be careful not to burn yourself and try to stop them from curling in, you’ll have to do one at a time.


  1.  Once crackers are fried, they can be kept for half a day or 1 – 2 days before they get a bit stale. Keep in an airtight container in a room temp space.


  1. To make emulsion, add eggs, mustard, vinegar, lemon myrtle, garlic and blitz with a stick blender or in a food processor until smooth, slowly add in sesame oil and then veg oil until the mixture thickens and looks like mayonnaise. Put into squeezie bottles and refrigerate. 


  1. To serve, break up cassava crackers to resemble organic shapes that are about two mouthfuls or less in size. Spoon mushroom mix on top and squeeze emulsion into three dots around the mushrooms, sprinkle with chives.

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