Mushrooms stuffed with garlic and sourdough

Based on a recipe from The Mushroom Cookbook I co-authored with mushroom wholesaler Michael Hyams, this is the starter as part of my six-course menu for the Crystal Palace winter supper club in November 2023. The portion allows one and a half mushrooms per person, but you might what to make it more substantial by cooking two mushrooms for a serving. For more information on my monthly supper clubs, see here.

Mushrooms stuffed with garlic and sourdough 

Serves 4

Winter_Stuffed garlic Portobello mushrooms with truffle aioli (1)

2 egg yolks

90ml extra virgin olive oil, plus oil for frying

2 tsp wine white vinegar

2 tbsp white truffle oil

6 portobello mushrooms 

100g sourdough bread, cubed

6 garlic cloves, finely chopped

100g unsalted butter, softened 

1/4 lemon, zest and juice  

50g flat leaf parsley, plus extra to garnish  

sea salt and black pepper

The day before, whisk the egg yolks together in a bowl, with an electric whisk for 2 mins, until very creamy. Keeping the whisk on, pour the olive oil in a slow thin line into the egg yolks. You should keep the whisk on for 3-4 mins, until all the oil has been absorbed and the mixture is thick and glossy. Whisk in the truffle oil in the same way for 1 min. Season with salt and pepper, and add 1 tbsp of white wine vinegar, and whisk to combine. Transfer to a clean jar and chill overnight. 

Remove the stalks from the mushrooms and place them in a food processor. Add the sourdough and blend until you have large breadcrumbs. Add the garlic, butter, lemon zest and juice, and parsley, and season with salt and pepper. Blend again until the ingredients are completely combined. Place the mushrooms, cap down, on an oven tray, then divide the mixture between the mushrooms, pressing the mixture down into the mushroom and filling the cup with it, with the back of a spoon. Chill for 30 mins.

Preheat the oven to 190 C fan/gas mark 6 and bake for 20-25 mins or until golden and cooked through. 

Halve the mushrooms on a chopping board and arrange three mushroom halves on four serving plates. Top the mushrooms with a spoonful of the aioli and garnish with parsley and black pepper.