2 large bunches rosemary
500g button mushrooms, cleaned, stems removed
1 garlic clove
2 tbs olive oil
1 lemon, zest finely grated
Salt and pepper, to season
Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms on to each skewer.
Finely chop the garlic and 1 tbs of the rosemary leaves together on a board.
Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
Increase the heat to medium-high. Melt the butter and remaining oil in the pan.
Cook the mushroom skewers for 4 minutes each side or until golden and cooked.
Season to taste with salt and pepper.
Transfer to a platter and scatter over the gremolata to serve.
TIP: You will need thick, sturdy rosemary sprigs to be used for skewers in this recipe. Soaked bamboo skewers are the best alternative. If using rosemary sprigs as skewers, use a bamboo skewer to make the first incision to make it easier to insert the rosemary sprigs.
This recipe is from Australian Mushrooms, www.australianmushrooms.com.au.
Update your news preferences and get the latest news delivered to your inbox.