Grilled Flatcap Mushrooms

Nothing I cook is very ‘cheffy’ or requires too much time and attention.  I am all for flavor and kicking it up a notch or two.  This recipe delivers on minimum effort/maximum taste and is a quick lunch on those days you want something tasty and not too much trouble.  (That’s every day in my house).  It makes a nice starter too, though some guests have a thing about mushrooms and fall at the first fence when confronted with two large ones!  I love mushrooms and include them in everything I can. 

It is a Paul Flynn recipe from the Tannery Cookery School, by far my favourite place to spend a week.  Paul is one of my food heroes, working with the best of ingredients and just letting them shine.  There is nothing on his course that is outside the abilities of the interested novice, but my goodness, the flavours! 

Paul Flynn’s Grilled Flatcap Mushrooms with Rocket and Parmesan

Serves 4 as a starter or a light lunch

8 medum flatcap or large mushrooms stems removed

2oz/50g butter

2 cloves of garlic crushed

30ml olive oil

splash of balsamic vinegar

Bag of Rocket

100g grated fresh parmesan cheese (NOT the ready grated dust!)

2oz/50g toasted pine nuts (or flaked almonds)

Salt and pepper.

Toast the nuts in a dry pan over a medium heat until they are slightly browned.  Put aside. Pan fry the mushroom and garlic in the olive oil  and butter over a medium heat.  (Not too hot or the garlic will burn – not nice!)

When nearly cooked add a dash of balsamic vinegar.  Season with salt and pepper.  Place the cooked mushrooms in a covered bowl for 15 minutes.  The mushrooms with secrete their juices to mingle with the garlic, oil and butter.  This will make your dressing.

Arrange the mushrooms on warm plates.  Place the rocket on top.  Drizzle over the dressing and sprinkle the parmesan and nuts on top. 

Serve with some good bread to mop up the juices.

(Paul recommends a drizzle of truffle oil on the mushrooms while resting in the bowl, but nobody has given me any for Christmas yet)