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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.
Heat a heavy griddle pan on the hob.
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.
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©Jamie Oliver 2002
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