Name: Thyme Griddled Mushrooms
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 8 large flat field mushrooms; Bunch fresh thyme; Sea salt and freshly ground black pepper; Extra-virgin olive oil; 2 teaspoons white wine vinegar; Small bunch flat-leaf parsley leaves, finely chopped; 1 red chilli, finely chopped; 1 lemon, zest finely grated and juiced; Balsamic vinegar (optional)

Directions

Heat a heavy griddle pan on the stove. Slice the bottom off each mushroom, then place the tops on the griddle, flat side down. Wrap some string around the thyme to make a brush. Put the brush end with a large pinch of salt in the mortar and then bash, adding about 5 teaspoons of extra-virgin olive oil and the white wine vinegar. Add a bit more salt and pepper.
Using the thyme bundle as a brush turn the mushrooms over and brush with the thyme oil, keep dabbing them while they are cooking. When the mushrooms are cooked, place them on a serving plate and sprinkle them with the parsley, chilli, and lemon zest. Squeeze over the lemon juice and drizzle with extra-virgin olive oil. Add a little balsamic vinegar, if you like.

Recipe (c) Jamie Oliver 2002

Thyme Griddled Mushrooms

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