20 Jun, 2023

Dark Horse Wine is all about constantly pushing the bounds of what is possible. To demonstrate this, TV Chef Mike Reid has created some exclusive recipes for Dark Horse Wine highlighting how unexpected combinations can lead to better-than-expected results.

Pair this King Oyster Mushroom dish with vibrant Dark Horse Merlot.

Serves 2



750g King Oyster mushrooms

150ml sake

100ml mirin

150ml soy sauce

1 tbsp fish sauce

150g dark brown sugar

2 limes, juiced



  1. To create a marinade, add sake, mirin, sugar and soy sauce to a medium pot and bring to a boil. Reduce heat to a simmer and continue cooking until reduced by ¾ of its original size.
  2. Heat grill to medium-high, approximately 200°C.
  3. Skewer mushrooms, keeping them nice and tight, then brush with oil and season with pepper. Cook for 2 minutes on each side. Remove momentarily and brush all over with the marinade, then grill for another 2 minutes on each side. Brush again, grill for another 2 minutes or until mushrooms are charred and tender, about 10 minutes in total.
  4. Serve with the Yuzu Emulsion
Mike Reid's King Oyster Mushroom Yakitori

For the Yuzu emulsion:

2 egg yolks

1 tsp Dijon mustard

1 tbsp rice vinegar

2 tbsp yuzu koshu

200ml rapeseed oil

50ml early harvest olive oil



  1. To create your emulsion, blend the egg yolks, mustard, vinegar and yuzu koshu together before slowly adding your oil in bit by bit.
  2. Season to taste.
Chef Mike Reid
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