Baked Portabello Mushrooms with Garlic & Cep Purée, Asparagus & Egg White

Ingredients

• 4 large portabello mushrooms, stems removed
• 150g asparagus spears, trimmed
• 4 egg whites
• For the cep purée:
• 20g dried cep (porcini) mushrooms
• 150ml boiling water
• 2 cloves garlic, minced
• 1 small shallot, finely diced
• 1 tsp olive oil
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Method

1. 1Soak the dried ceps in 150ml boiling water for 15 minutes. Drain, reserving the liquid, and finely chop the mushrooms.
2. 2Preheat oven to 200°C/180°C fan/Gas 6.
3. 3Heat olive oil in a small pan. Sauté the shallot for 3 minutes, then add garlic and chopped ceps. Cook for 2 minutes.
4. 4Add 2 tbsp of the reserved mushroom liquid and simmer until reduced. Blend to a smooth purée and season.
5. 5Place portabello mushrooms gill-side up on a baking tray. Season and spoon the cep purée into the centres.
6. 6Bake for 15-18 minutes until the mushrooms are tender.
7. 7Meanwhile, steam or blanch the asparagus for 3-4 minutes until tender-crisp.
8. 8Whisk the egg whites with a pinch of salt. Cook in a non-stick pan over medium heat, stirring gently, until soft and fluffy.
9. 9Serve two mushrooms per plate with asparagus and fluffy egg whites alongside. Garnish with fresh thyme.