Portobello carpaccio recipe - vegetarian carpaccio with lentils

Ingredients

• 2 nice large Portobello mushrooms
• 1 clove garlic, crushed
• 1 tablespoon walnut oil, Amanprana
• 2 tbsp Amanprana Hermanos Catalan extra virgin olive oil
• Amanprana Orac Botanico herb mix, mild
• 1 small cauliflower, cut up into small florets
• 2 tablespoons of Amanprana extra virgin coconut oil
• 2 tablespoons of wood chips
• Amanprana Orac Botanico herb mix mild
• 100 grams mountain lentils
• 1 tbsp shoyu
• 1 tablespoon Xérès vinegar
• 4 tbsp Amanprana Hermanos Catalan extra virgin olive oil
• 2 spring onions, finely chopped
• 1 teaspoon crushed garlic
• 1 teaspoon of white thyme
• 1 shallot, very finely chopped
• 1 teaspoon of French mustard
• 1 tbsp raw Amanprana wheat germ
• 1 cup of boiled white coco beans
• 1 dl oat cream some drops of lemon juice
• 2 tablespoons walnut oil, Amanprana
• Milled pepper, sea salt and freshly grated nutmeg