Method

• Rehydrate the mushrooms by pouring boiling water over them and allowing them to soak for about 20 minutes
• To make the dressing: squish the roasted garlic into a paste and put into a bowl with the egg yolks, add the mustard and white wine vinegar
• Drizzle in the olive oil in a slow steady stream whilst whisking continuously until it is all added and the aioli is thickened
• Add the thyme and lemon zest and season with salt and pepper to taste
• Drain the water off the mushrooms
• Finely slice the mushrooms and spring onion
• Whisk the eggs in a bowl and add the mushrooms, spring onion and rice flour
• Heat a pan on moderate heat, add a drizzle of olive oil
• Place spoonfuls of the fritter mix in the pan and cook until light golden brown before turning and cooking on the other side
• Repeat until all of the batter is cooked
• Serve with the aioli