Thyme Griddled Mushrooms
The thyme brush used for this is a great way to combine the thyme flavour with the mushrooms. You could use it for any other griddled vegetables[ or meat as well.]
- Total Time:
- 15 min
- 5 min
- 10 min
- 4 servings
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.
More Recipes and Ideas:
Wild Mushroom Turnovers with Romano Cheese, Mushroom Walnut Tarts, Wild About You Salad: Wild Mushroom Salad with Thyme and Heart of Romaine, Vegetable Soup Recipes, Roasted Vegetable Recipes, Cobb Salad Recipes, Eggplant Recipes, Portobello Mushroom Recipes, Stuffed Mushrooms