INGREDIENTS
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MUSHROOM DRESSING
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
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SOUR DOUGH BREAD CRISPS
1 medium sized sourdough bread
Olive oil
Seasoning
Thyme leaves
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PICKLING LIQUOR FOR MUSHROOMS
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
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BAKED PORTOBELLO MUSHROOMS
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
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ASSEMBLY
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