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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!