Bar­be­cue mush­room skew­ers with rose­mary gre­mo­lata

Dalby Herald - - TASTE -

MAKES: 12 In­gre­di­ents 2 large bunches rose­mary 500g but­ton mush­rooms, cleaned, stems re­moved 1 gar­lic clove 2 tbs olive oil 1 lemon, zest finely grated 10g but­ter Salt and pep­per, to sea­son Method Strip the leaves from sharpest end of the rose­mary sprigs, leav­ing a few at the top, mak­ing enough for 12 skew­ers. Al­ter­na­tively, you can use short, soaked bam­boo skew­ers. Thread 3 mush­rooms on to each skewer. Finely chop the gar­lic and 1 tbs of the rose­mary leaves to­gether on a board. Heat 2 tsp oil in a large fry­ing pan over medium heat. Lightly toast the gar­lic and rose­mary mix­ture for 1 minute or un­til lightly golden. Re­move and com­bine with the lemon zest in a bowl. In­crease the heat to medium-high. Melt the but­ter and re­main­ing oil in the pan. Cook the mush­room skew­ers for 4 min­utes each side or un­til golden and cooked. Sea­son to taste with salt and pep­per. Trans­fer to a plat­ter and scat­ter over the gre­mo­lata to serve. TIP: You will need thick, sturdy rose­mary sprigs to be used for skew­ers in this recipe. Soaked bam­boo skew­ers are the best al­ter­na­tive. If us­ing rose­mary sprigs as skew­ers, use a bam­boo skewer to make the first in­ci­sion to make it eas­ier to in­sert the rose­mary sprigs. The recipes on this page are from Aus­tralian Mush­rooms, www.aus­tralian­mush­rooms.com.au.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.