[Australian] How to cook Mushroom and cauliflower gratin

Ingredients

• 50 g salt
• 1.25 litres room temperature water
• 800 g fresh shiitake mushrooms (or a combination including oyster, shiitake and chestnut mushrooms), brushed clean
• 3 brown onions
• 1 tbsp olive oil
• 40 g butter
• 100 ml dry white wine
• 400 g frozen chopped spinach
• 1 red chilli, seeded and finely chopped
• 80 ml (⅓ cup) crème fraiche or double cream
• salt to taste
• 1 small cauliflower (about 450 g)
• handful dill sprigs, finely chopped
• handful mint leaves, finely chopped
• ½ lemon, juiced
• 100 g grated mature cheddar or Parmesan

Directions