Slow cooked portobello mushroom with smoked onion and garlic Mayo
Cooking the mushrooms really low and slow is the opposite way you should cook them but it really works for Portobellos or flat caps, Chef Chad Byrne shares his vegan mushroom dish.
Ingredients
Slow cooked portobello mushroom with smoked onion and garlic Mayo
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€129.54
For the smoked onion powder
Onions
/g
250.0 g
0%
For the tomato
Tomatoes
/pc
10.0 pc
0%
Sugar, icing
/g
20.0 g
0%
For the crumb
Rapeseed oil
/ml
30.0 ml
0%
White breadcrumbs - Panko
/g
200.0 g
0%
Garlic clove diced
/pc
2.0 pc
0%
Lemon - finely zested
/pc
2.0 pc
0%
Parsley, chopped
/g
10.0 g
0%
For the portobello mushroom
Flat mushrooms (dark)- Portobello
/kg
1.0 kg
0%
Garlic Clove, peeled & crushed
/pc
5.0 pc
0%
Thyme Sprigs- picked
/g
5.0 g
0%
Rapeseed oil
/ml
50.0 ml
0%
Lemon pepper
/g
2.0 g
0%
For the smoked onion mayo
Hellmann's Vegan Mayo 2.6L
/ml
400.0 ml
0%
Garlic clove diced
/pc
3.0 pc
0%
/
For the smoked onion powder
-
Onions 250.0 g
For the tomato
-
Tomatoes 10.0 pc
-
Sugar, icing 20.0 g
For the crumb
-
Rapeseed oil 30.0 ml
-
White breadcrumbs - Panko 200.0 g
-
Garlic clove diced 2.0 pc
-
Lemon - finely zested 2.0 pc
-
Parsley, chopped 10.0 g
For the portobello mushroom
-
Flat mushrooms (dark)- Portobello 1.0 kg
-
Garlic Clove, peeled & crushed 5.0 pc
-
Thyme Sprigs- picked 5.0 g
-
Rapeseed oil 50.0 ml
-
Lemon pepper 2.0 g
For the smoked onion mayo
-
Garlic clove diced 3.0 pc
Preparation
-
For the smoked onion powder
- Slice the onion on the mandolin.
- Smoke in a smoker for 15 minutes. Dry overnight and blitz in a liquidiser.
- Keep in an airtight container.
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For the tomato
- Cut the tomato into 1/8’s and sprinkle with icing sugar and salt.
- Leave under the lights for 3 hours or until the flavour has concentrated.
-
For the crumb
- Place the panko breadcrumbs into a pan on a gentle heat.
- Toss the breadcrumbs with 30 ml of rapeseed oil and cook slowly over a low heat until golden brown.
- Mix 1/3 of the finely grated garlic with the lemon zest and chopped parsley,mix together with the warm breadcrumbs.
- Cool and store in airtight container.
-
For the portobello mushroom
- Peel the portobello mushroom.
- Crush the garlic and mix with picked thyme, lemon pepper and 50ml of rapeseed oil.
- Mix with the mushrooms ensuring to cover all parts of the mushroom.
- Place on a tray and cover with tinfoil.
- Bake in oven pre heated to 130c for 1hr 15 minutes.
- Season with salt once cooked.
-
For the smoked onion mayo
- Mixed the HELLMANN’S Vegan Mayo with the remaining garlic and 6g of the smoked onion powder.
- Reserve for service.
-
To serve
- Spoon the smoked onion and garlic mayo onto the base of the plate.
- Slice the hot mushrooms into wedges and place on top of the mayo.
- Layer the tomato, crumb, and more mushrooms..
- Top with crumb and dress the plate with herb oil.
