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.






Skill level

Average: 0.9 (4 votes)


  • 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

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.


Standing time 30 minutes

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