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