Thyme Griddled Mushrooms (Jamie Oliver) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The thyme brush used for this is a great way to combine the thyme flavour with the mushrooms. You could use it for any other griddled vegetables[ or meat as well.] Ingredients:
8 large flat field mushrooms |
bunch fresh thyme |
sea salt and freshly ground black pepper |
extra-virgin olive oil |
2 teaspoons white wine vinegar |
small bunch flat-leaf parsley leaves, finely chopped |
1 red chilli, finely chopped |
1 lemon, zest finely grated and juiced |
balsamic vinegar (optional) |
Directions:
1. Heat a heavy griddle pan on the stove. Slice the bottom off each mushroom, then place the tops on the griddle, flat side down. Wrap some string around the thyme to make a brush. Put the brush end with a large pinch of salt in the mortar and then bash, adding about 5 teaspoons of extra-virgin olive oil and the white wine vinegar. Add a bit more salt and pepper.
2. Using the thyme bundle as a brush turn the mushrooms over and brush with the thyme oil, keep dabbing them while they are cooking. When the mushrooms are cooked, place them on a serving plate and sprinkle them with the parsley, chilli, and lemon zest. Squeeze over the lemon juice and drizzle with extra-virgin olive oil. Add a little balsamic vinegar, if you like.
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