- Serves: 4
- Preparation: 10 minutes
- Cooks In: 10 minutes
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Ingredients
CHIMICHURRI
3 sprigs coriander
1 red long chilli, seeds removed
2 small garlic cloves, peeled
2 tsp fish sauce
4 tsp peanut oil
2 tsp brown sugar
Juice of 1 lime
2 tbsp olive oil
INGREDIENTS
8 large Portobello mushrooms
2 tbsp olive oil
20 g butter
Method
1
To make the chimichurri, roughly tear coriander and chop chilli. Place all ingredients in a small pyrex-style jug and process using a stick blender until combined but still a little chunky in consistency. Transfer to a small bowl and reserve for serving.
2
Heat oil and butter on the flat barbecue griddle or in a pan. Cook mushrooms, turning often, for about 6-8 minutes until lightly browned and starting to soften.
3
Transfer cooked mushrooms to a serving plate and serve with a good drizzle of the chimichurri sauce.
4
*Note: you can buy pre-packed 375g pack of Portobello mushrooms which contains around 8-9 mushrooms.
Ingredients
CHIMICHURRI
3 sprigs coriander
1 red long chilli, seeds removed
2 small garlic cloves, peeled
2 tsp fish sauce
4 tsp peanut oil
2 tsp brown sugar
Juice of 1 lime
2 tbsp olive oil
INGREDIENTS
8 large Portobello mushrooms
2 tbsp olive oil
20 g butter
