Tom Kerridge's Mushrooms with Hollandaise and Crispy Onion Rings
Juicy mushrooms and creamy hollandaise topped with the crunch of a crispy onion ring, this dish is a masterclass in contrasting textures and is a superb brunch option.
Ingredients
Hollandaise sauce:
Onion rings:
Roasted mushroom base:
Mushroom topping:
Method
- Preheat the oven to 180C fan.
- First, make the hollandaise. Put the wine, white wine vinegar, peppercorns, shallot and tarragon into a small pan over a high heat. Let this bubble away until reduced to the volume of about 2 tablespoons of liquid. Meanwhile gently warm the clarified butter in a separate pan until melted and turn off the heat.
- Once the vinegar reduction is ready, strain it into a heatproof bowl, then add the egg yolks and cream and set the bowl over a pan of simmering water. Whisk constantly for 3 -4 minutes or until frothy and thick. Then lift the bowl off the pan and slowly add a third of the melted clarified butter in a thin stream, whisking continuously. Once incorporated, whisk in the remaining butter, again adding it in a thin stream. If the hollandaise becomes too thick, loosen with a little double cream and continue whisking. Season to taste then add a splash of red wine vinegar and a squeeze of lemon juice. Pass through a sieve into a bowl then cover and set aside in a warm place.
- For the onion rings, cut rings 2cms wide from the onion. Separate the layers and pick out 4 similar-sized onion rings. In a medium bowl, whisk the flour with the beaten egg to create a thick batter then season. Place the panko into a separate small bowl. Dip each onion ring into the batter then into the panko breadcrumbs, making sure each one is evenly coated in crumbs. Heat 4-5cm of oil in a small saucepan and when it reaches 180C, carefully drop in the onion rings and cook for 3-4 minutes or until golden brown. Remove from the oil and set aside on a wire rack. Season with salt.
- Peel the portobello mushrooms and remove their stalks, then place them onto a tray lined with baking parchment. Brush with olive oil and season with salt and pepper. Pop into the oven for 10-15 minutes to roast.
- To make the fried mushroom topping, heat the olive oil and butter in a large non-stick frying pan over a high heat. When the butter is foaming add in the mushrooms, garlic and herbs and sauté for 4-5 minutes. Season and take off the heat.
- To serve, place each portobello mushroom underside up on a plate. Top with the fried mushrooms then spoon the hollandaise over the mushrooms. Finish with a sprinkling of chives and a crispy onion ring.
Rate this recipe
Overall Rating:
4.00
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