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Olive Oil |
Heat oil in large pan over high heat. |
|
1 each Portobello Mushroom
Salt and Pepper
|
Clean and chop mushroom.
Season mushroom and sauté in above pan until golden brown and dry.
Remove to a bowl. |
60 ml White Wine Vinegar
1 shallot
125 ml Olive Oil
|
Chop shallot and add to blender with Vinegar. Puree until smooth.
Drizzle in oil until emulsified.
|
| 15 ml Honey |
Add honey and seasoning. Pour dressing over sautéed mushrooms and blend again till chunky. |
| Assembly
Chervil
Rosemary
Extra Virgin Olive Oil |
Spoon mashed potatoes on to a plate.
Place the lamb over, drizzle around the Marsala sauce alternately with vinaigrette.
Garnish with springs of Chervil and rosemary.
Drizzle with extra virgin olive oil. |
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