Chef Omar Allibhoy is the brains and talent behind the Tapas Revolution restaurant.
Here he serves up one of his favourite Spanish dishes - garlic mushrooms with egg and truffle oil.
400g of seasonal mushrooms (portobello, chestnuts, shitakes, oysters)
6 garlic cloves
3 sprigs of flat parsley
3 sprigs of thyme
1 glass of white wine
1 pinch of Maldon salt
8 tbsp of Spanish olive oil
Cracked black pepper
1 egg per serving
1 drizzle of truffle oil
2 slices of ciabatta (toasted)
1 pinch of strips of lemon zest
Trim the bottom of the mushroom stalks and wash briefly under cold water. Dry perfectly on a colander lined with kitchen paper if necessary.
On a wide pan over a medium-high heat, pour the Spanish olive oil and fry the mushrooms cup-side down for around 3 minutes. Season the inside of the mushrooms with salt and a twist of black pepper and flip the sides.
Season with more salt and pepper and fry for another 2 minutes. Meanwhile finely chop the garlic and parsley and add. Stir, so all the sides of the mushrooms cook evenly and the garlic doesn’t burn.
Add the sprigs of thyme and flambé with the shot of white wine for 30 seconds and serve with a fried egg, slices of toasted ciabatta and a drizzle of truffle oil.