Mushroom Pinchos
Photography Vanessa Wu.
Serves: 6-8
INGREDIENTS
800 grams button mushroom, stems trimmed off and wiped clean
3 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, thinly sliced
½ teaspoon smoked paprika
½ teaspoon chilli flakes – optional
¾ cup dry sherry
1 tablespoon tomato paste
2 tablespoons fresh oregano leaves plus extra for garnish
sea salt and freshly ground pepper
METHOD
Heat the oil in a wide sauté pan and cook the onion and garlic until soft. Increase the heat a little and add the mushrooms. Cook for 2 minutes then add the remaining ingredients and stir to combine. Cook, uncovered, for 8-10 minutes or until the mushrooms are just cooked and the sauce has reduced and is coating the mushrooms.
Season well. Serve warm or at room temperature with fresh oregano to garnish. Serves 6-8
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.