This looks like a mountain of mushrooms when raw, but they shrink enormously when roasted and develop a lovely dense, chewy texture.
Serves: 4–6
INGREDIENTS
8 large Portobello mushrooms, peeled and stems trimmed
olive oil
sea salt and ground pepper
Salad
4 tablespoons olive oil
1 tablespoon tarragon vinegar or white wine vinegar
2 teaspoons Dijon mustard
2 cloves garlic, crushed
1 small red onion, very thinly sliced
1 x 400 gram tin lentils, drained and rinsed
10 cherry tomatoes, halved
¼ cup pistachios or roasted hazelnuts
good handful herbs (I used mint and parsley)
Parmesan for shaving
METHOD
Preheat the oven to 180°C.
Slice the mushrooms 1cm thick. Brush a baking tray with oil and sprinkle with salt and pepper. Place the mushrooms on top in a single layer then drizzle with a little oil and season.
Roast for 20-30 minutes, turning halfway through cooking until they have shrunk and become a little leathery looking. Cool.
Salad: Whisk the oil, vinegar, mustard and garlic together in a large bowl and season.
Add the mushrooms and all the remaining ingredients except the Parmesan, and toss gently to combine. Transfer to a platter and top with shaved Parmesan. Serves 4-6
Cook’s tip: To give the onions a milder flavour, soak in cold water for 15 minutes then drain and squeeze dry in a clean teatowel.
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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.