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.
| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 35 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 187 mg |