Step 1

For the Vegetable Jus

Step 2

Preheat the oven to 180C.

Step 3

Finely slice all the vegetables and place together in a bowl. Add a drizzle of oil with the tomato paste and toss with hands to coat the vegetables evenly.

Step 4

Transfer to a baking tray and roast for 30-40 minutes until vegetables are caramelised.

Step 5

Once vegetables are caramelised, remove from the oven and add in water (or vegetable stock) and scrape the tray to remove any bits that are stuck.

Step 6

Transfer to a pot and add in kombu, thyme and peppercorns then simmer on low heat for 25-30minutes.

Step 7

Strain the liquid through a fine strainer, season with salt and balsamic vinegar as needed.

Step 8

Once strained, blend in xanthan gum until mixture is glossy and lightly thickened.

Step 9

For the Braised Mushrooms

Step 10

Cut mixed mushrooms to thick 3cm slices and then place butter in a large frying pan with the mushrooms. Cook until mushrooms are golden brown on both sides.

Step 11

Add in the garlic and toss in the pan until fragrant, then add in thyme and red wine. Cook out the red wine until it has almost evaporated.

Step 12

Deglaze with stock and continue to cook further until stock is almost evaporated.

Step 13

Turn off the heat and add in vegetable jus, toss in the pan until mushrooms are coated with the jus.

Step 14

For the Potato Purée

Step 15

Brown butter (Place unsalted butter in a pot and cook over low heat until butter has caramelised and browns, cool and strain).

Step 16

Place cream in a pot and reduce by one third over low heat then in a blender put all the ingredients in and blend until smooth. Season with salt.

Step 17

To serve

Step 18

In a bowl place a large spoonful of potato purée in the middle and then the braised mushrooms next to it, season with salt and chopped parsley.

Step 19

Garnish with pickled onions. Serve immediately.

Step 20

Recipe by Reynold Poernomo