Portobello Piccata, lemon olive oil butter

Traditional Italian piccata is "dredged in flour before being browned in butter". This dish is much lighter! Sous-vide portobello mushrooms with rosemary, lemon olive oil ice cream which melts just like butter.

This is a dish made as part of the Matthew Kenney Cuisine Academy: Level II - Advanced Raw Cuisine. For copyright purposes I cannot share the recipe, but I will share the photos and main ingredients here.

INGREDIENTS & ASSEMBLY

portobello mushrooms • celeriac mash • lemon olive oil butter • walnut breadcrumbs • basil oil

The portobello mushrooms are sliced diagonally and then marinated in the dehydrator with rosemary. The celeriac is processed with cashews, nutritional yeast and seasoning, then warmed slightly. The walnut breadcrumbs are made with fresh herbs, using a walnut toast that has been dehydrated. The basil oil is made by blended basil and spinach with oil, then straining. The olive oil butter is made by blending the oil with lemon juice, agave and salt, then freezing in moulds (it melts just like butter). Plate and enjoy!