Serves: 4


For the dressing

  • 10g (⅓) dulse (sea lettuce or seaweed) (dry weight)
  • 1 egg yolk
  • 50ml (3 tbsp) buttermilk
  • 35ml (2 tbsp) apple cider vinegar
  • Salt and freshly ground pepper
  • 500ml (2 cups) grapeseed oil

For the mushrooms

  • 500g (18 oz) porcini mushrooms
  • Wooden Skewers
  • 50ml (3 tbsp) olive oil
  • Salt and freshly ground pepper


1For the dressing, soak the dulse in cold water and leave to soften for a couple of hours.

2Whisk the egg yolk, buttermilk, vinegar, salt and freshly ground pepper in a blender until evenly mixed and frothy.

3Roughly chop the dulse and add to the blender. Continue to blend until it is thoroughly combined with the egg mass. While the blender is still mixing, add drizzles of grapeseed oil until it has all been used and the dressing has reached a creamy consistency.

4Pour the dressing into a bowl and season to taste with extra vinegar, salt and freshly ground pepper, if needed.

5Clean the mushrooms and cut them into large pieces. Thread the pieces of mushroom onto skewers, drizzle with a little olive oil and season with salt and freshly ground pepper.

6Cook the mushroom skewers on a hot grill pan for a couple of minutes on each side until the mushrooms are nicely grilled on the surface.

7Eat the mushrooms straight from the skewer and dipped in dressing.


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