QUINOA CRUMBED FIELD MUSHROOM WITH SMOKED CHARRED AUBERGINE AND CITRUS RICOTTA CREAM
Method – Tomato Sugo Sauce
Chop brown onion into small dices and fry in a little olive until onions are transparent. Add the tin of chopped tomatoes, 10 ml of Worcestershire sauce, 10 ml of balsamic vinegar, and sugar. Simmer gently for 15 minutes. Add basil and blend. Finally add cream.
Peel the outer skin and stem from the mushrooms. Oil a baking tray and the mushrooms slightly, and cook in oven at 180 degrees for 7 minutes. After, leave to cool.
In a saucepan add quinoa and 300ml of water. Cook until the water evaporates and empty quinoa onto tray. Add the juice of half a lemon and a pinch of salt and pepper. After, leave to cool.
Coat the mushrooms in flour and whisk the egg with milk. Drench the floured mushrooms into egg mixture, then coat the mushrooms in the cooked quinoa. Roast in hot oven for 10 minutes.
Slice the aubergine and courgette into 1 cm slices. Slightly oil and char grill until cooked, add instant smoke.
Add juice of the remaining half a lemon to ricotta, chop up lemon thyme finely and add. Also, add salt and pepper, and the cream. Whisk it all.
Lay one mushroom on to plate and add 2 pieces of aubergine and 2 pieces of courgette. Add some baby spinach leaves and two tablespoons of ricotta cream over the vegetables. After, top with the second mushroom. Finish with tomato sugo around the plate.