| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury’s, Sainsbury8 |
4 |
servings |
INGREDIENTS
| 1 |
|
Garlic clove |
| 8 |
|
Large; thick, flat |
|
|
; mushroom caps |
| 4 |
tb |
Olive oil |
| 1 |
tb |
Finely chopped fresh mint |
|
|
Salt and freshly ground black pepper |
| 1 |
ts |
Chopped fresh thyme |
| 1 |
ts |
Chopped fresh mint |
| 2 |
ts |
Chopped fresh parsley |
| 5 |
tb |
Olive oil |
| 3 |
ts |
Lemon juice |
| 2 |
|
Garlic cloves; chopped finely |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
GENERAL
FOR THE DRESSING
Slice the garlic clove in half and rub the halves very thoroughly all over
the mushrooms. Place the mushrooms, open-side down, in a grill pan and
brush very lightly with olive oil. Season with salt and pepper and sprinkle
with half the chopped mint. Grill under a medium heat for 3-4 minutes or
until tender, then turn, brush with more oil, season and sprinkle with the
remaining mint. Grill the second side for 3-4 minutes or until tender.
Meanwhile, to make the dressing, mix together all the ingredients,
seasoning with salt and pepper. Serve the mushroom caps piping hot ,
accompanied by the dressing.
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