500g portobello mushrooms thinly sliced
100g shallots thinly sliced
4 cloves garlic thinly sliced
6g chopped thyme
2 bay leaf
200ml Madeira
200ml balsamic vinegar
12g sea salt
Pepper
400ml olive oil
1 medium sized sourdough bread
Olive oil
Seasoning
Thyme leaves
500g sliced portobello mushrooms
350ml water
150ml sweet wine
150ml olive oil
150ml white wine vinegar
15g salt
50g caster sugar
4g sprigs of thyme
3 bay leaves
10 black peppercorns
6 large portobello mushrooms
150ml olive oil
50ml balsamic cream
10 turns of milled black pepper
2g Maldon salt
4g picked thyme
4g picked rosemary
10 baby spinach leaves (a portion = 20g)
30ml mushroom dressing
8 slices pickled portobello mushroom
3 x ¼ baked portobello
120g Smoked sliced duck breast cut across the width / 30G EACH
500g portobello mushrooms thinly sliced
100g shallots thinly sliced
4 cloves garlic thinly sliced
6g chopped thyme
2 bay leaf
200ml Madeira
200ml balsamic vinegar
12g sea salt
Pepper
400ml olive oil
1 medium sized sourdough bread
Olive oil
Seasoning
Thyme leaves
500g sliced portobello mushrooms
350ml water
150ml sweet wine
150ml olive oil
150ml white wine vinegar
15g salt
50g caster sugar
4g sprigs of thyme
3 bay leaves
10 black peppercorns
6 large portobello mushrooms
150ml olive oil
50ml balsamic cream
10 turns of milled black pepper
2g Maldon salt
4g picked thyme
4g picked rosemary
10 baby spinach leaves (a portion = 20g)
30ml mushroom dressing
8 slices pickled portobello mushroom
3 x ¼ baked portobello
120g Smoked sliced duck breast cut across the width / 30G EACH
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