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#LeithsLoves - King Oyster Mushrooms for World Vegan Day

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#LeithsLoves - King Oyster Mushrooms for World Vegan Day

We are celebrating World Vegan Day with one of our favourite advanced term recipes; King oyster mushrooms with salt baked celeriac purée, hazlenut vinaigrette and oyster leaves. This dish was cooked and photographed by one of last year's diploma students, Sam Duff, who is now working as a chef at Spring Restaurant and is co-founder of supper club and catering business, Curiouser Kitchen.


2 large king oyster mushrooms, stems sliced into 2cm thick slices

1 small celeriac, thoroughly washed

250g plain flour

100g table salt

About 150g water

20g skinned hazelnuts

30ml hazelnut oil

30ml olive oil

20ml good quality white wine vinegar

Punnet oyster leaf


  • For the salt baked celeriac, preheat oven to 220°.
  • Make the salt dough by mixing the salt and flour together, gradually add the water and mix until you have a firm dough. You may not need all the water.
  • Roll the dough until it is large enough to fully cover the celeriac. Wrap the dough around the vegetable, ensuring it is completely encased.
  • Bake on a tray in the middle of the oven for 30 minutes. Reduce the temperature to 180C and continue to cook for a further 30 – 60 minutes or until a metal skewer placed into the centre of the celeriac indicates the vegetable is soft all the way to the through.
  • Remove from the oven, break away the salt crust and discard. Be careful of escaping steam when doing this.
  • Cut the skin of the celeriac away and discard. Carefully slice then dice some of the vegetable, reserve for later. Blend the remainder to make a puree.
  • To make the dressing, preheat the oven to 180C.
  • Put the nuts onto a baking sheet and roast for 10-15 minutes until evenly golden. Allow to cool, and coarsely chop.
  • Mix the oils and white wine vinegar, season and set aside for service.

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