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.
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Issue 128
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.