Method

• 1.
  Place chopped shiitake mushrooms in a bowl with 2 tbs walnut oil and a splash of verjuice, and mix well to combine.
• 2.
  Preheat oven to 180°C. Place a cube of butter on each vine leaf then place on an oven tray together with the mushroom and roast for 3-5 minutes.
• 3.
  Remove vine leaves from the tray and return shiitakes to the oven, roasting for a further 5-7 minutes until mushrooms are lightly caramelised.
• 4.
  Meanwhile, mince shallots and lemon thyme leaves with remaining 1 tbs walnut oil to make a paste.
• 5.
  Cut marron in half down the middle and rub the paste into the flesh. Leave to marinate while the mushrooms cook.
• 6.
  Remove mushrooms from the oven. Place remaining butter on the marron tails and add the two marron halves to the oven tray, buttered-side down. Place in the oven and roast for 2-3 minutes until golden and cooked through. Serve with vine leaves and roasted mushrooms alongside.