Chimichurri is a popular sauce made of parsley and olive oil, used here to beautifully tenderise the mushrooms.
- 2 spring onions (scallions), cut into 5–6 cm (2–2½ in) lengths
- 300 g (10½ oz) field mushrooms, larger ones cut in half
- 300 g (10½ oz) small shiitake mushrooms, stalks removed
- 300 g (10½ oz) chestnut mushrooms, larger ones cut in half
- 2 tbsp olive oil
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 garlic cloves, finely chopped
- 2 tbsp finely chopped flat-leaf parsley
- sea salt and freshly ground
- black pepper
- Pan de chapa or other flatbread, to serve
Dried chimichurri spice mix
- 2 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp ají molido (dried capsicum/pepper flakes)
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.
1. To make the dried chimichurri spice mix, combine all the ingredients in a small bowl.
2. Preheat a barbecue hotplate to high.
3. Place the spring onion and all of the mushrooms in a large bowl. Add the olive oil and use your hands to toss everything around and coat in the oil. Tumble the mushrooms and spring onion onto the hotplate and cook for 5–10 minutes, removing the smaller mushrooms and spring onion to a bowl when they are just cooked.
4. Add the extra virgin olive oil, vinegar, garlic and parsley to the chimichurri spice mix and season to taste. Pour over the mushrooms and spring onion, and use a large spoon to combine. Transfer to a serving platter and serve with pan de chapa on the side.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99