Rich and tasty and satisfying, this highly adaptable recipe is influenced by our cooking lessons in Japan. It can served with udon noodles or rice as a lunch with some salad, or piled on to (melba) toast if you are cooking for lots of people as a starter. It is particularly good when made a few hours - if not the day before - and left covered in a cool place to allow the flavours to mature further

Balsamic Reduction (makes 125ml – about half of this needed)

125 ml mild agave nectar

250 ml balsamic vinegar

1 small shallot, halved

salt and pepper

The full final sauce

800g mixed mushrooms, cut into roughly 1 x 2cm chunks (chestnut, field and shitakes all work well)

2-3 tbsp groundnut oil

60 ml of the balsamic reduction (see above)

½ teasp cayenne pepper

15g butter

1 shallot, very finely chopped

70ml sake (or 35ml dry sherry and 35ml sake)

2 teasp white miso paste

To serve

Parmesan shavings

8-10 slices of sourdough bread, melba toast, or udon noodles or rice

peppery salad leaves e.g. mizuna or rocket

• First make the Balsamic Reduction. Put the agave, balsamic vinegar and shallot halves in a small saucepan . Gently bring to the boil and allow to bubble until it is reduced down to 125ml – about 30-35 minutes. Watch it carefully after the 25 minute point as the last part of reduction happens very quickly. Remove the shallot and season well. Set aside.

• Once the Balsamic Reduction is finished, turn the oven to 200c. Line two large baking trays with foil to make an envelope to contain the juices. Put 60ml of the Balsamic Reduction and 3 tablespoons of groundnut oil in a mixing bowl, along with salt and pepper, the cayenne, and mushrooms. Massage the mixture into the mushrooms with your fingers, then spread out the mixture onto the baking trays in a single layer and roast for 25- 35 minutes, until very tender and deep brown. The timings depend of the type of mushroom and their freshness, but most of the liquid should be evaporated. Set aside for a few minutes to cool

• Then prepare the sauce. In a medium sized saucepan, melt the butter and then fry the finely chopped shallot for a minute. Add the seasoning and the roasted mushrooms, and toss until well distributed. Pour in the sake/sherry, and reduce for 30 seconds or so, then add the miso. Simmer until warmed through. Set aside and allow to cool to room temperature

• When ready to serve pile a portion of mushrooms on top of the toast/noodles/rice and serve with the Parmesan cheese shavings. Serve with peppery salad leaves