Jun 29, 2011

Mushroom Thyme

I know.  I know.  I'm a dork.
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.

Pretty good, although I was disappointed in the thyme flavor.  It didn't come through as much as I had hoped.  However, I didn't use my mortar and pestle.  Using it for anything other than grinding spices or grains skeeves me out since it's made out of lava rock.

Instead I flexed my muscles, bruising the thyme against sea salt in a bowl.
The lemon zest and balsamic vinegar at the end were a nice touch.

Thyme Griddled Mushrooms
from Jamie Oliver/ foodnetwork.com (click for printable recipe)

The thyme brush used for this is a great way to combine the thyme flavour with the mushrooms. You could use it for any other griddled vegetables or meat as well.
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...



  1. So the only thyme flavor is what comes through bashing the bundle in the mortar and pestle with salt and oil? I don't see much of the thyme going into the mushrooms even if you did use your set.

    The dish does sound delicious though and that last picture with the three mushroom caps is gorgeous.

  2. Grilling portobellos is RIDICULOUSLY cool and hip! At least, that's what I tell myself. Love that they are seasoned with thyme! Such a great herb.

  3. I think it very cool to grill those portobello's, and they look delicious! Love the pictures.

  4. Yep--you are very cool and hip--as is the thyme brush. ;-) Great pick--they look delicious.

  5. I love portobellos and thyme, and these look fantastic! Very nice presentation, too. Have a Happy 4th!

  6. Yum, portobellos and thyme. Seems like an real good combination to me. Enjoy your holiday tomorrow.

  7. Wonderful! I love grilled portobellos, and thyme and balsamic are so great together!
    Love the mortar and pestle too - very cool!

  8. This looks really good. I really smiled with the thyme brush, that is just the kind of thing I would enjoy too.


    P.S. I am your newest follower.

  9. I think grilling portobellos is the best way to cook them and pairing them with thyme works for me. I'm always looking for ways to use this delicious herb. Thanks for sharing your recipe and thoughts on how it turned out. I look forward to reading more as I'm your newest follower. Have a happy and safe 4th!

  10. My husband would love this recipe,it looks so good.Nice job!


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