RECIPE: Barbecue mushroom skewers with rosemary gremolata
2 large bunches rosemary
500g button mushrooms, cleaned, stems removed
1 garlic clove
2 tbs olive oil
1 lemon, zest finely grated
Salt and pepper, to season
Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms on to each skewer.
Finely chop the garlic and 1 tbs of the rosemary leaves together on a board.
Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
Increase the heat to medium-high. Melt the butter and remaining oil in the pan.
Cook the mushroom skewers for 4 minutes each side or until golden and cooked.
Season to taste with salt and pepper.
Transfer to a platter and scatter over the gremolata to serve.
TIP: You will need thick, sturdy rosemary sprigs to be used for skewers in this recipe. Soaked bamboo skewers are the best alternative. If using rosemary sprigs as skewers, use a bamboo skewer to make the first incision to make it easier to insert the rosemary sprigs.
This recipe is from Australian Mushrooms, www.australianmushrooms.com.au.