L’es­car­got mushrooms

DE­LI­CIOUS ON TOAST, SWIRLED THROUGH PASTA OR AS A STARTER

In the Moment - - Living - RACHEL DE THAM­PLE Rachel has worked in the kitchens of Marco Pierre White and He­ston Blu­men­thal, and is the au­thor of three cook books. Find out more at www.rachelde­tham­ple.com

METHOD

Pre­heat the oven to 200ºC/Fan 180ºC/400ºF/Gas Mark 6.

Blend the pars­ley with the gar­lic and the but­ter in a food pro­ces­sor. Grate in the zest of the lemon and sea­son well with salt and pep­per. Whizz to mix thor­oughly. Chill.

Quar­ter your mushrooms. Place the mushrooms on a pre­heated roast­ing tray with a pinch of salt, ar­rang­ing in a sin­gle layer. Roast for 10 min­utes.

Once the mushrooms are ten­der and a lit­tle shriv­elled, swirl in 2-3 tbsp of the gar­lic but­ter. Re­turn to the oven for a minute or two, un­til the but­ter is melted. Sea­son with salt and pep­per, if needed, then serve warm.

In­gre­di­ents

SERVES 4

* 30g (1oz) flat leaf pars­ley

* 2 gar­lic cloves, peeled

* 100g (3 oz) but­ter

* 1 lemon

* 800g-1kg (28-35oz) chest­nut mushrooms

Recipe re­pro­duced with per­mis­sionfrom Five: 150 ef­fort­less ways to eat 5+ fruit and veg a day by Rachel De Tham­ple (Ebury Press, £14.99).

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.