Mushroom Pinchos
Photography Vanessa Wu.
Serves: 6-8
INGREDIENTS
800 grams button mushroom, stems trimmed off and wiped clean
3 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, thinly sliced
½ teaspoon smoked paprika
½ teaspoon chilli flakes – optional
¾ cup dry sherry
1 tablespoon tomato paste
2 tablespoons fresh oregano leaves plus extra for garnish
sea salt and freshly ground pepper
METHOD
Heat the oil in a wide sauté pan and cook the onion and garlic until soft. Increase the heat a little and add the mushrooms. Cook for 2 minutes then add the remaining ingredients and stir to combine. Cook, uncovered, for 8-10 minutes or until the mushrooms are just cooked and the sauce has reduced and is coating the mushrooms.
Season well. Serve warm or at room temperature with fresh oregano to garnish. Serves 6-8
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.