Tom Kerridge's Mushrooms with Hollandaise and Crispy Onion Rings Recipe | Food Network UK

Ingredients

• Hollandaise sauce:
• 50ml white wine
• 100ml white wine vinegar
• 4 black peppercorns
• 1 banana shallot, chopped
• 2 sprigs of tarragon
• 2 large free range egg yolks
• 25ml double cream
• 150g clarified butter
• Splash of red wine vinegar
• Juice of 1/2 lemon
• Onion rings:
• 1 large onion
• 50g plain flour
• 1 large free range egg, lightly beaten
• 80g panko breadcrumbs
• Light olive oil to fry
• Roasted mushroom base:
• 4 portobello mushrooms
• 1 tbsp extra virgin olive oil
• Mushroom topping:
• 2 tbsp olive oil
• 30g butter
• 400g mixed mushrooms (portobello, chestnut and oyster), cut into 2cm chunks
• 2 garlic cloves, finely chopped
• 3 sprigs of thyme, leaves picked
• 2 sprigs rosemary, leaves finely chopped
• Salt and freshly ground pepper
• Finely chopped chives to garnish