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Thyme Mushrooms

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.


  • 8 large flat field mushrooms

  • 1 bunch fresh thyme

  • extra virgin olive oil

  • 2 teaspoons white wine vinegar

  • sea salt

  • freshly ground black pepper

  • 1 small bunch flat-leaf parsley finely chopped

  • 1 red chilli finely chopped

  • finely grated zest & juice of 1 lemon

  • extra virgin olive oil

  • balsamic vinegar optional


  • 1.

    Heat a heavy griddle pan on the hob.

  • 2.

    Slice the bottom off each mushroom, then place the tops on the griddle, flat side down.

  • 3.

    Wrap some string around the thyme to make a brush.

  • 4.

    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.

  • 5.

    Add a bit more salt and pepper.

  • 6.

    Using the thyme bundle as a brush turn the mushrooms over and brush with the thyme oil- keep dabbing them while they are cooking.

  • 7.

    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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