- serves 6 people
- preparation 15 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 300 g button mushrooms
- 2 tbsp dry sherry
- 2 garlic cloves, crushed
- 2 tbsp oregano leaves, chopped
- 2 tbsp extra virgin olive oil, plus extra, to serve
- 12 rosemary skewers, about 10cm long, from the tough part of a rosemary plant, most leaves trimmed
- lemon juice, to serve
Sitting time 30 minutes
The dish is designed to be part of a banquet or shared meal.
Instructions
Place the mushrooms in a large bowl and drizzle with sherry. Add garlic, oregano, 2 tbsp olive oil and a pinch of salt, and toss to combine. Set aside for 30 minutes to allow the flavours to infuse.
Pierce each mushroom with a rosemary skewer. Thread the mushrooms onto the skewers so there are about 3 or 4 on each, depending on the size.
Heat a chargrill to high and cook the mushrooms for 2 minutes each side or until scorched. Grind some pepper over the top and serve warm, with a drizzle of extra olive oil and lemon juice squeezed over the top.
As seen in Feast Magazine, Issue 17, pg40.
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.
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