Slice 2 king oyster mushrooms lengthwise and make a crisscross pattern with a sharp knife.
Rub in 1 tsp white miso and brush allover with olive oil, then bake them for 10 mins in a hot (180°C) oven
Use a kitchen burner to blacken the tops, grate some liquorice root (zoethout) over them, a little bit of salt and some isot biber (the Turkish black pepper)
Serve as shown with sea aster (lamsoren) to create a small landscape
(A Jigal Krant recipe)
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