But I'm a dork who likes mushrooms with thyme.
It's time well spent as far as I'm concerned.
Plus I really wanted to play with a thyme brush.
That right there is pretty much the reason I chose
Jamie Oliver's Thyme Griddled Mushrooms
for this week's I Heart Cooking Clubs Fire Up the Grill theme.
Instead of doing this indoors, as the recipe suggests, we used the outdoor grill.
Isn't grilling portobello mushrooms the super cool & hip thing to do?
Let's pretend that it is so I can feel better about being a goof with my title.
8 large flat field mushrooms
Bunch fresh thyme
Sea salt and freshly ground black pepper
Extra-virgin olive oil
2 teaspoons white wine vinegar
Small bunch flat-leaf parsley leaves, finely chopped
1 red chilli, finely chopped
1 lemon, zest finely grated and juiced
Balsamic vinegar (optional)
Heat a heavy griddle pan on the stove. Slice the bottom off each mushroom, then place the tops on the griddle, flat side down. Wrap some string around the thyme to make a brush. Put the brush end with a large pinch of salt in the mortar and then bash, adding about 5 teaspoons of extra-virgin olive oil and the white wine vinegar. Add a bit more salt and pepper.
Using the thyme bundle as a brush turn the mushrooms over and brush with the thyme oil, keep dabbing them while they are cooking. When the mushrooms are cooked, place them on a serving plate and sprinkle them with the parsley, chilli, and lemon zest. Squeeze over the lemon juice and drizzle with extra-virgin olive oil. Add a little balsamic vinegar, if you like.
This is my contribution to the current IHCC Grilling theme. Right now we are cooking with Jamie Oliver.
If you'd like to know more about this project, join in, and/or view what others' have made...