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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.