Brown mushrooms with a garlic and feta topping

By Peter van Noord | Published 1 July 2009

“I regularly make this on the braai grid – it’s perfect with a good rump steak.”

You need
• 1 large brown mushroom per person (try the ones at Woolies – they’re about 100 mm in diameter)
• balsamic vinegar
• crushed fresh garlic
• feta cheese
• olive oil
• butter

Here’s how
1. Dry wash. Wipe the mushrooms with a tea cloth or kitchen paper. (They get soggy if you wash them under the tap.) Place them on a working surface with the “gills” up so the flavours of the topping ingredients can permeate them.
2. The feta on top. Place a few drops of balsamic vinegar and a little crushed garlic on each mushroom and then crumb a little feta over each. Lastly, sprinkle a little olive oil over each mushroom and top it with a small cube of butter.
3. Heat from below. While you’re braai­ing your rump steak, make space at the front of the grid for the mushrooms. Roast until the mushrooms start to shrink and get juicy – and the feta starts to melt. At the risk of stating the obvious, don’t turn the mushrooms over.

Go! says: Make lots if you’re enter­taining a vegetarian.

Other recipes to try out:
Baked spaghetti with mushrooms
Roast potatoes

Back to food | Back to top

Comments

Submitted on 21 December 2011 | 19:29:30

What's it take to become a sulibme expounder of prose like yourself?

Report Abuse

Comment on this article

Comment

Email (optional)

Please complete the code

Code