Portobello Mushroom Confit

Remove the portobello stems flush with the cap. Using a small spoon, scrape out the dark gills from the underside of each cap and discard — this prevents the oil turning bitter and black. Season both sides of each cap with fine sea salt.

Place the mushroom caps gill-side up in a single snug layer in a heavy-bottomed, deep oven-safe saucepan or Dutch oven. Nestle the garlic, thyme, rosemary, parsley, bay leaves and crushed peppercorns around and between the caps. Pour over the olive oil — the caps should be nearly or fully submerged. Add the chilli flakes and sherry vinegar.

Heat the pot over medium-low on the stovetop until the oil just begins to send up occasional lazy bubbles, around 80–85°C on an instant-read thermometer. Do not allow it to simmer aggressively.

Transfer the pot to an oven preheated to 120°C (100°C fan / Gas ¼) and confit for 60 minutes, checking after 30 minutes that the oil temperature holds between 80–90°C — the surface should show only the gentlest occasional bubble.

Remove the pot from the oven. Allow the mushrooms to rest in the oil for 10 minutes, then lift each cap out carefully with a wide slotted spoon or fish slice and transfer to a warm plate or serving board.

Strain a few tablespoons of the fragrant confit oil through a fine sieve and spoon it over the mushrooms. Finish with flaky sea salt and serve immediately alongside crusty sourdough to absorb the oil.