Garlic-spiked mushrooms with green sauce

I know it may sound more exotic in Italian (salsa verde), but a good green sauce is as much a part of our cuisine as it is theirs. You can finely chop the herbs by hand, or pulse the lot in a food processor for a smoother consistency.

• serves

  8

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 8 (about 750 g) large field mushrooms or Swiss brown mushrooms, stalks removed
• 2 garlic cloves, thinly sliced
• 60 ml (¼ cup) olive oil

Green sauce

• 1 tbsp finely chopped capers
• 1 small garlic clove, crushed
• 1 tbsp finely chopped basil
• 1 tbsp finely chopped oregano
• 2 tbsp finely chopped flat-leaf parsley
• 3 tsp lemon juice
• 60 ml (¼ cup) extra virgin olive oil

Standing time 30 minutes

Instructions

To make the green sauce, place all the ingredients in a bowl, season with salt and pepper, and stir to combine. Set aside for up to 30 minutes before using to allow the flavours to infuse.

Using a small, sharp knife, make 5 small incisions into the gills of each mushroom and insert a piece of garlic into each incision.

Heat a chargrill or frying pan over medium heat. Brush each mushroom lightly with oil and season. Cook for 5 minutes each side or until soft. Serve warm, drizzled with green sauce.

As seen in Feast magazine, Issue 8, pg39.

Photography by Alan Benson

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.