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Category: Soups and salads
Serving: 2-3
Preparation: 00:20

Crisp raw Brussels sprouts, marinated shiitake, sage and pecan. Balancing flavors and eating raw is a sensual experience to be enjoyed...


Brussels sprouts- 250g
shitake mushroom- 100g
white wine vinegar- 2 tbsp
sea salt - to taste
cracked pepper- to taste
olive oil- a generous drizzle
sage-5-6 leaves
pecan halves- 10 nos


1. Soak the fresh shiitake mushrooms in water for 15 minutes and wash them under running cold water. Pat dry and remove the stem.
2. Slice the mushrooms caps length wise into medium sized strips, place them in a bowl and marinate with white wine vinegar and sea salt.
3. Using a mandoline thinly slice the Brussels sprouts.
4. Stack the sage leaves on top of each other, using a sharp knife cut them into thin julienne.
5. Squeeze the shiitake mushrooms of excess vinegar, place in a bowl, add sliced Brussels sprouts, cracked pepper and a generous drizzle of extra virgin olive oil, toss and place them on a plate, garnish with sage julienne and pecan halves. Drizzle a hint of vinegar over the top.

Serving Ideas

Serve along with a Riesling to match the slight tartness from the raw brussels sprouts.

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