Typically a South American sauce for barbecued beef, Chimichurri works well with meaty Portobello mushrooms.
Serves 2
4 Portobello mushrooms
2 tbsp extra virgin olive oil, plus extra for brushing
1 tbsp red wine vinegar
1 tbsp chopped broad leaf parsley
1 tsp dried oregano
1 clove of garlic, crushed
1/4 tsp hot chilli flakes
Pinch of salt
Brush both sides of the mushrooms with a little olive oil, and place stalk side up in a baking dish.
Mix all the remaining ingredients together and leave the sauce to stand for 5-10 minutes if possible.
When ready, sprinkle a little coarse salt on each mushroom and place them under a medium high grill for about 5 minutes, or until they start to look soft and start spitting. Turn the mushrooms over and grill for another 5 minutes until tender.
I served mine on some homemade hummus, but would like try a white bean puree next time. Spoon over the Chimichurri sauce.
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