This is a simple dish using button mushrooms. They take up more flavour from the rosemary if they’re skewered a few hours or even a day ahead.
- 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
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.
Sitting time 30 minutes
The dish is designed to be part of a banquet or shared meal.
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