You can add more or less for your own desired spice mix – want it spicy, add more cayenne; want a more mellow kick, add more sweet paprika.
Mix ingredients together in a mixing bowl and dust the mushrooms, leaving them in the flour till needed.

Boil the rice wine vinegar and sugar together.

Slice daikon thin on a mandolin and julienne.

Once sugar is dissolved pour over the radish and cool down in the fridge.
(Can be done a day or week ahead, just make sure it’s cold when you put with the noodles. Make
as much or as little as you like as pickles make a great addition to many meals).

Prepare the broccoli by cutting in half and washing the stems and leaves. Any thick stems cut lengthways in half.

Have a large pot of boiling water on the stove and blanch the stems for two minutes, and leaves for one minute. Strain and drain out excess water and reserve to top the noodles with.

Boil a saucepan of water for the eggs. Place eggs gently into boiling water and cook for 6 mins (9 mins if you like harder yolks).

When ready, run under cold water to cool down or ice them. Peel the eggs and reserve.

Have a large pot of water on and a noodle basket ready for the noodles. Have a medium saucepan of vegetable oil at 180°C to fry the Aussie mushrooms and eggs.

In a large mixing bowl add the green shallots, prepared Chinese broccoli, pickled daikon, some ¼ crispy shallot, 200mL soy and 3 tablespoons fragrant chilli oil. Mix well and pull out the Chinese broccoli for plating.

In the hot oil, fry the peeled whole boiled eggs for 2 mins and put on a chopping board and cut in half.
Take the floured mushrooms and dip them into some water and then back into the flour (this creates the crispy coating) and now into the fryer. Fry for 2–3 mins. Using a slotted spoon, take out the mushrooms to drain on some paper towels. Sprinkle with salt.

Cook noodles as per direction on the packet. Shake in the noodle basket and add to the mixing bowl with the dressing and shallots. Toss around so it’s all coated.

Place in a serving bowl and sprinkle with remaining crispy shallots. Add the dressed Chinese broccoli and the gooey egg. Spoon some XO sauce on the egg and a little around the noodles. Add your crispy fried flat mushrooms and boom.

Recipe by Julian Cincotta

Finely chop the garlic, shallot, ginger, dried shrimp, mushrooms and the chili. Save half of the chili for garnish.

Heat butter and sesame oil in a pan and then add in chopped mushroom mix. Stir fry for a couple of minutes.

Combine the garlic, shallot, and ginger and continue cooking till lightly golden.

Add honey, soy, and lime juice to butter. This can be made in advance stored in a jar in the fridge until needed.

Season the greens with a little of the butter and char grill then set aside.

In a big pot, heat a little light olive oil, add the sliced mushrooms and mussels, and a generous amount of XO butter. Give it a little stir and, once simmering on medium-high heat, pop a lid on. Once the mussels have opened (may take 5–8 minutes to steam), fold through the greens, season with fresh chili, lime juice and coriander. Serve immediately.

Recipe by Darren Robertson for Australian Mushrooms