Sweetcorn millet, king oyster mushrooms and crispy cavolo nero
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This autumnal vegan recipe celebrates the produce of the season; the last of the summer sweetcorn, iron-rich cavolo nero and impressive king oyster mushrooms. The millet is cooked down like a risotto (but in half the time) and flavoured with miso and sweetcorn purée, resulting in a seriously comforting dish.
First published in 2019
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Ingredients
Metric
Imperial
- 100g of millet
- 1 tsp brown miso paste
- 500ml of vegetable stock
- 260g of sweetcorn, (one large tin, drained weight)
- 6 cavolo nero leaves
- 2 king oyster mushrooms
- 1 dash of sherry vinegar
- olive oil
- salt
- pepper
SAVE RECIPE
Method
1
Preheat an oven to 220°C/gas mark 7
2
Bring the vegetable stock to the boil in a saucepan, then add the millet and miso paste. Turn the heat down and simmer for 15 minutes
3
Meanwhile, drain the tinned sweetcorn and place half of it in a blender. Blitz to a smooth purée and set aside
4
Toss the cavolo nero leaves in oil, salt and pepper, then cook in the oven for 10–15 minutes until crisp
5
Meanwhile, place a frying pan over a high heat. Once smoking hot, add the rest of the drained sweetcorn and cook for a few minutes until blackened and charred. Remove from the pan and keep warm
6
Clean the frying pan and place back over a high heat. Slice the mushrooms lengthways and lightly score a crisscross pattern into the cut side. Drizzle a little oil in the pan and place the mushrooms cut-side down. Fry for 3–5 minutes depending on the size of the mushrooms, then flip over to reveal a nice golden colour
7
Season the mushrooms with a pinch of salt, then remove from the pan. Leave to rest for a couple of minutes while you plate the rest of the dish
8
Fold the sweetcorn puree into the millet, which should be soft in texture but a little loose like a risotto. Taste and season with salt, pepper and a splash of sherry vinegar
9
Plate up the millet topped with the mushrooms, cavolo nero and charred corn
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