Braised king oyster mushrooms with carrot kimchi

Thinly slice the carrots lengthwise with a mandolin to approx. 1 mm thickness. Mix with salt and rub well. Leave for approx. 20 minutes to draw water. Peel the ginger and garlic and mix with the chilli flakes, Kikkoman Lemon Ponzu and honey. Add the sauce and spring onions to the carrots and mix well. Refrigerate until serving.

Preheat the oven to 180 °C (fan). Halve the mushrooms lengthwise and make a light incision on the cut surface. Roast the mushrooms in a large roasting pan with a little oil over medium heat for 3-4 minutes. Remove and fry the shallots and garlic in the same pan for 5-6 minutes. Add the tomato puree and roast for another 2–3 minutes. Deglaze with the vegetable stock, then add the Kikkoman Lemon Ponzu and sugar beet syrup. Add the mushrooms and bay leaves and braise in the oven for about 30 minutes.

Once the mushrooms are cooked, remove them and strain the sauce through a fine sieve. Reduce the sauce to approx. 500ml in a saucepan and thicken with the cornflour mixed with a small amount of cold water. Heat the sauce in a pan with the mushrooms and butter before serving.

For the polenta, bring the vegetable stock and cream to the boil. Season well with the salt and nutmeg to taste. Stir the polenta into the liquid and simmer gently for 4-5 minutes, stirring constantly. Fold in the ricotta and herbs.

Zum Anrichten die Polenta als Nocken auf Teller verteilen. Pro Portion drei Pilzhälften und Karotten-Kimchi dazwischensetzen. Mit Kresse garniert servieren.