by Angela Patel
August is still prime time for barbecues (whatever the weather) and veggies and meat eaters alike will love these meaty large flat mushrooms cooked over hot coals and smothered in a garlic and herb dressing.
Served on toasted sourdough bread with fresh lemon to squeeze over, they’re a quick and easy starter for an al fresco supper. If, like me, you find garlic an essential kitchen ingredient then it’s definitely worth investing in a stylish Cole & Mason Elmdon Ceramic Garlic Storage Jar.
The sleek black and grey ceramic jar has air holes to prevent mould growth and an acacia lid to keep the garlic in the dark helping to keep the bulbs stay fresh for longer.
Kitchen tools needed:
Cole & Mason Cambourne Salad Dressing Shaker
Cole & Mason Ashden Acacia Mezzaluna
Cole & Mason Derwent Salt and Pepper Mills
Prep: 15 mins
Cook: 10 mins
Serves: 4 as a starter
- 100ml olive oil (see Tips)
- 1 1/2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1/2 tsp sugar
- 2 plump garlic cloves, peeled and crushed
- a handful of fresh flat leaf parsley
- a handful of fresh thyme leaves
- salt and freshly ground black pepper
- 4 Portobello mushrooms
- 4 slices seeded sourdough bread
- few lemon wedges, to serve
- To make the dressing place the oil, vinegar, mustard and sugar in the Cambourne Salad Dressing Shaker. Screw on the lid and shake thoroughly.
- Using the Ashden Acacia Mezzaluna finely chop half the parsley and thyme. Add to the salad shaker with the crushed garlic. Screw on the lid and shake again. Season the dressing to taste with salt and freshly ground black pepper. Use the mezzaluna to roughly chop the rest of the parsley and thyme and set aside.
- Wipe the mushrooms with kitchen paper and remove the stalks. Place the mushrooms in a shallow dish. Drizzle over some of the dressing and turn the mushrooms to coat in the dressing.
- Cook the mushrooms on the edges of a hot barbecue for 8-10 minutes, turning occasionally, until tender and lightly charred. Baste occasionally with a little more of the dressing. Toast the slices of sourdough bread for about 1 minute on each side on the hot barbecue. Alternatively, char-grill the mushrooms on a hot cast-iron griddle pan on the hob and toast the bread under a hot grill.
- Top each slice of toast with a barbecued mushroom, drizzle with more of the salad dressing and scatter over the roughly chopped parsley and thyme. Season with salt and freshly ground black pepper and serve with lemon wedges, to squeeze over.
- Choose a mild flavoured olive oil for the dressing. There’s no need to use expensive virgin or extra virgin olive oil as the garlic and herbs add plenty of flavour.
- The dressing will keep in the fridge for 2-3 days in the salad shaker. Just give it a good shake before using. Any left over from this recipe will go well with roasted vegetables or grilled fish.