Page 6 - IFV Issue Issue 9_2022

Estate News

Mushroom recipe – as a side dish or meal
for the vegetarian in the family

Ingredients Cut each mushroom in half, so each
• 500 gram baby portabello piece has half of the mushroom
mushrooms (crimini or button stem.
work too) 4. Place the mushroom halves into
a large ziploc bag, or a medium
For the marinade bowl and pour in the marinade.
• 1/4 cup olive oil Shake the bag/mix until all the
• 1/4 cup lemon juice mushrooms are evenly coated in
• small handful of parsley marinade. Refrigerate and allow to
• 1 tsp sugar marinate for 30 - 45 minutes.
• 1 tsp salt 5. Skewer the mushrooms snugly
• 1/4 tsp pepper onto the soaked bamboo/wooden
• 1/4 tsp cayenne pepper skewers (no need to dry them).
• 1-2 garlic cloves NB: Skewering the mushrooms
• 1 Tbsp balsamic vinegar was a little annoying at first until I
got the hang of things. I’ve found
Instructions that it’s easiest to skewer them by
1. Place 10 medium skewers into a twisting them onto the stick. If you
baking dish and cover with water. just push the stick through, it may
It’s important to soak the skewers cause the mushrooms to crack.
for at least 15 minutes (more is 6. Place the skewered mushrooms on
better) or they will burn too quickly the hot grill for about 3 minutes per
on the grill. side, making sure the mushrooms
2. Place all the marinade ingredients do not stick to the grill. The
in a food processor and pulse mushrooms are done when they
several times until the marinade is are soft. Cover with foil to keep
nearly smooth. them warm until all the food is
3. Rinse your mushrooms and pat dry. ready to be served.

4 • Issue 9 2022 • The Villager