Heat 1 tbsp of oil in a pan, add your diced shallots and cook until soft,
Slice your mushrooms and add to your pan, cook until really soft, golden and until most of the excess liquid has evaporated.
Allow the mix to cool slightly, then stir in your LEON Aioli and tarragon and combine.
Griddle or toast the sourdough and rub with the cut side of the garlic clove.
Slather a tablespoon of Pea-Lentiful onto each slice of toast.
Pile the mushrooms and sauce on top then sprinkle with extra tarragon and some peppery rocket.
With its rich, full flavour, aioli (or garlic mayo) has been at the heart of LEON restaurant menus since 2004. And, because we’ve used aquafaba, a chickpea stock, instead of eggs to make it, this one #JustHappensToBeVegan.
We believe eating more plants is good for us, and good for the planet. So we’ve packed this LEON dip with peas, dark lentils and spinach before it’s hand topped with puy lentils & sundried tomato drizzle. And it #Justhappenstobevegan.