This looks like a mountain of mushrooms when raw, but they shrink enormously when roasted and develop a lovely dense, chewy texture.
Serves: 4–6
INGREDIENTS
8 large Portobello mushrooms, peeled and stems trimmed
olive oil
sea salt and ground pepper
Salad
4 tablespoons olive oil
1 tablespoon tarragon vinegar or white wine vinegar
2 teaspoons Dijon mustard
2 cloves garlic, crushed
1 small red onion, very thinly sliced
1 x 400 gram tin lentils, drained and rinsed
10 cherry tomatoes, halved
¼ cup pistachios or roasted hazelnuts
good handful herbs (I used mint and parsley)
Parmesan for shaving
METHOD
Preheat the oven to 180°C.
Slice the mushrooms 1cm thick. Brush a baking tray with oil and sprinkle with salt and pepper. Place the mushrooms on top in a single layer then drizzle with a little oil and season.
Roast for 20-30 minutes, turning halfway through cooking until they have shrunk and become a little leathery looking. Cool.
Salad: Whisk the oil, vinegar, mustard and garlic together in a large bowl and season.
Add the mushrooms and all the remaining ingredients except the Parmesan, and toss gently to combine. Transfer to a platter and top with shaved Parmesan. Serves 4-6
Cook’s tip: To give the onions a milder flavour, soak in cold water for 15 minutes then drain and squeeze dry in a clean teatowel.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!