4 large mushrooms 10 cm diam
EV olive oil, approximately 100ml total
8 medium closed Swiss brown mushrooms finely, sliced
100g p/w red onion, finely chopped
10g finely chopped ginger and garlic (50% ginger:50% garlic)
2 pinches sea salt (2g)
2 pinches freshly ground white pepper (1g)
2 pinches dried chilli flakes
80g cooking mushrooms, finely sliced
_ small bunch coriander, washed, roots very finely chopped, leaves reserved for salad garnish
150g fatty, minced pork belly, processed until very fine in a food processor
50g crustless white organic bread, moistened with water and shredded with a fork
2 egg yolks

Specifically for the salad
4 medium Swiss brown mushrooms cut into six
EV olive oil
4 blood oranges, peeled and segmented, juice squeezed out
20g shallot, p/w finely sliced
sea salt
white pepper, freshly ground

Trim the edges of the large mushrooms, remove the stalk and cut a slice from the top so that it sits flat. Chop the trim and add it to the cooking mushrooms. Put a splash of olive oil into a pan and using a silicone spatula to turn them soften and coat the sliced mushroom with olive oil. Slide them onto a plate and allow to cool. Add some more oil to the pan and place it on medium heat. When the oil is hot add the onion, ginger/garlic, salt, pepper and chilli flakes and cook stirring until the onion is golden. Add the chopped mushroom and coriander root and cook stirring until they have expelled their moisture and are cooked. Allow to cool completely.

Mix the mushroom and onion, meat, bread and egg yolks together and divide into four. Drizzle the gill side of the large mushrooms with olive oil and season with salt and pepper. With wet hands shape the pork into balls sit on the mushrooms and flatten out slightly working the meat to the edges of the mushroom. Arrange the slice mushroom onto the meat, cover and refrigerate until ready to cook. To this point can be done in advance.

Pre heat over to 200_C
Put the prepared mushrooms into the oven and set a time for 25 minutes. Saut the salad mushrooms in a little olive oil. Mix together the orange segments, mushrooms and shallots, then add the coriander leaves and season lightly.

Place the cooked mushroom in the middle of the serving plates and arrange the salad around them and serve immediately. The mushroom and meat component is also good at room temperature.