For many vegetarians and vegans, mushrooms represent a hearty, meaty alternative but they are often overlooked as a stand-alone dish. They are unlike any vegetable in flavour and texture and you’ll find mushrooms to be a great carrier of both strong and gentle aromas. While there are a million ways to serve mushrooms, I love to sauté or bake them and dress them with mustard, olive oil, fresh herbs, garlic and lots of lemon.
Since they are little sponges of flavour, never, ever wash your mushrooms as they will end up watery and tasteless. Simply brush off the dirt, slice and cook. I place them in a hot pan with the slight bit of oil – add salt and let their natural juices come out for them to cook in.
serves 2 (or 4 as appetizer)
12 baby portobello mushrooms
sea salt and black pepper
2 tbsp extra-virgin olive oil
2 tsp mustard – like French dijon
½ tsp dried chili
1 lemon, (use half for zest and all juice)
1 garlic clove – grated/minced
1 tbsp fresh parsley chopped
Preheat oven to 200 degrees C
In a bowl, mix extra-virgin olive oil, mustard, chili, lemon zest and juice, minced garlic and parsley. Leave emulsion to sit aside while you prepare mushrooms. Brush dirt off mushrooms – slice into halves and sprinkle with salt and pepper. Bake mushrooms in oven for 5-8 minutes, take out and pour over lemon emulsion and bake for another 5 minutes or so. To serve, drizzle a little more extra-virgin olive oil on the mushrooms and serve with fresh crusty baguette. Don’t forget a glass of wine! Enjoy.