Fresh herbsfor finishing, especially dill, chives, chervil or parsley
Bring a pot of lightly salted water to a boil, then add the daikon, and simmer for a minute or two, or until they’re tender and taste good to you. Remove the daikon, drain and pat dry.
Toss the daikon with the flour, tap off any excess, then brown well in the oil or lard. Remove the daikon, drain out any scorched oil, then add the mushroom ragu and heat through. keep the radishes warm in a preheated oven.
Finishing and serving
Stir the butter into the mushroom ragu, adding a little liquid if the pan threatens to dry out. Swirl the pan and stir on medium heat, until the butter is melted and the sauce starts to thicken.
Off the heat, add a dash of lemon juice, then double check and correct the seasoning for salt and pepper. Mound some wilted greens on the middle of each plate, lay three slices of daikon on each, then ladle the mushroom sauce over the top, sprinkle with the fresh herbs and serve.
For a family style dish, arrange the daikon slices on top of some wilted or fresh greens on a platter and pass the sauce separately.