Directions:

• To make the mushroom filling, preheat the oven to 200C/180C Fan/Gas 6.
• Place the portobello and button mushrooms on a baking sheet and roast for 20 minutes.
• Heat the oil in a deep fat fryer or deep pan to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the oyster mushrooms into the hot oil and deep-fry for 3–4 minutes, until golden.
• Heat 1 tablespoon of oil in a small frying pan over a medium heat. Add the onions and garlic and fry for 5 minutes, until the onions are translucent.
• In a food processor, combine all the mushrooms, the onion mixture and parsley and pulse until minced (do not purée). Season with lemon juice and salt.
• To make the dough, in a large bowl combine the flour and salt and make a well in the centre. Slowly pour in the boiling water, little by little, and mix with a fork for 3 minutes until the dough comes together.
• Transfer the dough to a clean work surface dusted with flour. Use your hands to knead the dough for 10 minutes until smooth.
• Place the dough into a bowl, cover and set aside for 30 minutes.
• Roll out the dough about 2mm/1/16in thick or pass it through a pasta roller, working your way down from the highest setting.
• Slice the dough into 5cm/2in squares. Dust with flour, then stack on a plate. Put in an airtight container and chill in the fridge for 2–4 hours.
• To make the yoghurt, combine all the ingredients in a small bowl and mix well. Set aside.
• To make the tomato sauce, preheat a grill to its highest setting. Brush the tomatoes with some sunflower oil and season with salt (or a pinch of smoked salt if replacing smoked olive oil). Place them under the high grill for 10–15 minutes until charred all over.
• Transfer the tomatoes to a food processor and pulse until broken down.
• Heat 1 tablespoon of sunflower oil in a small frying pan over a medium heat. Add the onions and garlic and fry for 5 minutes until the onions are softened and translucent.
• Add the tomatoes and smoked olive oil (or normal olive oil if using smoked salt) and fry for another 20 minutes, until reduced by half.
• To assemble, remove the dough from the fridge. Add a heaped teaspoon of the mushroom filling into the centre of a dough wrapper. Pinch the wrapper and join the corners in the centre to resemble an ‘x’ from above.
• Place on a baking sheet or large plate and repeat with the remaining filling and wrappers. At this point you can freeze the manti for up to 3 months.
• When ready to cook, bring a large pan of salted water to the boil and, working in batches to avoid overcrowding, carefully lower the manti into the water and cook for 4 minutes. Make sure you defrost the manti before cooking if you have frozen them.
• Meanwhile, spoon the yoghurt into 4 serving bowls. Top with the tomato sauce.
• Use a slotted spoon to carefully transfer the cooked manti to a plate lined with kitchen paper to drain. Place four manti into each bowl.
• Drizzle with the melted butter and sprinkle over the sweet pepper flakes and mint. Garnish with the wild mushrooms and radicchio and serve.