Grilled Mushroom With Crumbled Goats Cheese And Shaved Parmesan
Preparation time is 15minutes
Cook time is 11minutes
Total time is 26minutes
Serve is for 4 people
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Difficulty level: 4 out of 4
12 Ingredients
Number of servings
4
Wine Match
- 750milliliter Jacob’s Creek double barrel cabernet sauvignon
- 50grams Mil Lel Parmesan Cheese, shaved into thin slithers
- 20 mint
- 8 mushrooms flat large
- 1tablespoons balsamic vinegar
- 1 lemon, zest & juice
- 100grams Meredith Goats Chevre Plain
- 4tablespoons olive oil
- 20 green basil leaves
- 2 fresh thyme
- 2 cloves garlic
- 1 leafy mix, and mustard leaves.
Instruction tip
The roast mushrooms will be sweet, the cheeses salty, the mixed peppery leaves and the seasoning will be hot and the dressing will be sour.
Method
Step 1 of 10
Pre-heat a griddle pan.
Step 2 of 10
Place the whole mushrooms in a bowl. Pour on two tablespoons of olive oil and season with salt and freshly ground black pepper. Mix together.
Step 3 of 10
Grill or pan fry the mushrooms for 3 minutes on each side. When grilled, transfer the mushrooms to a roasting tray.
Step 4 of 10
Finely chop thyme and garlic, and add to the centre of the mushrooms.
Step 5 of 10
Roast the mushrooms at 180° C in the oven for 5 minutes.
Step 6 of 10
When cooked, transfer the mushrooms to a bowl.
Step 7 of 10
Pour the remaining olive oil, balsamic vinegar, lemon juice and lemon zest.
Step 8 of 10
Roughly chop the mixed leaves, basil and mint.
Step 9 of 10
Shave the Parmesan into slithers and crumble the goat’s cheese.
Step 10 of 10
When the mushrooms have cooled, mix all the ingredients together and then check the seasoning. Serve this salad as a plated starter or in a large bowl.
Categories
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