marinated swiss brown mushrooms, drizzled with aioli
Food
A tasty, easy dish to make, inspired by the legendary swiss brown mushroom pizza from Good Life. The next thing to try would be frying/grilling up some tomatoes with herbs to go as an accompaniment, again to pay homage to that glorious pizza.
Use large swiss brown mushrooms, allegedly also called portobello mushrooms. You'll end up with a lot of aioli left over, but there's so much garlic involved I doubt it would go off if you keep it well sealed and well refrigerated.
Check out the original marinated mushroom (or a similar one) and aioli recipes.
For the mushrooms:
- 3 large swiss brown (portobello) mushrooms, I'll use 4 next time
- 1/2 small spanish onion, finely chopped
- 3 large cloves garlic, crushed
- Vegetable oil, I'll probably use olive oil next time
- Balsamic vinegar
For the aioli:
- Whole-egg mayonnaise (hat-tip to Karah)
- Large clove of garlic, crushed
- Freshly ground sea salt
- 7cm rosemary branch, leaves finely chopped
- Olive oil
- Lemon
Clean the mushrooms, removing the stems. Place them gills up.
Combine similar amounts of oil and balsamic, enough to cover well the mushrooms, with the garlic and onion. Pour evenly over the mushroom caps and marinate for an hour.
Grill mushrooms for 10 minutes. I used my stove's the electric grill with the mushrooms on a baking tray, but they came out a bit soggy. Use a real grill if you can, or else don't be as lazy as I was and grill them so that the juice can drain away.
While the mushrooms are cooking, combine the salt, garlic, rosemary and oil and sit for a few minutes so the flavours can do thier thing.
Beat enough mayonnaise into the oil mixture until you can handle the garlic levels, think somewhere in the order of 6 tablespoons. Squeeze in some lemon to perk the whole thing up.
When the musrooms are done, serve drizzled sparingly with the aioli. Yum!
Comments
Yum! That makes me hungry just reading it.
We had (one of our many) work Christmas lunches at Good Life at Glenelg last week, after spending the morning swimming with the Dolphins.
Perfect day at work, really.
Posted by: Laura on December 20, 2004 03:57 PM
I may be heading down to the Glenelg one this week for the first time. It'll be interesting to see how it stacks up with the one in the city.
So did you go for a swim? I hear the beaches are pretty quiet at the moment.
Posted by: Mike on December 21, 2004 01:04 AM
You utter bastard.
I'm still at work.
However, I will find something mushroomful on the way home from Pillow Fight Club.
(What is Pillow Fight Club, I hear you ask? clicky. http://www.mobile-clubbing.com/pillow.html)
Posted by: Joel on December 21, 2004 04:03 AM
hmmm. i think swiss brown mushrooms must be called something else in swissland...ozzy bronze mushies???
Posted by: martin on December 21, 2004 06:36 PM
Useless fact of the day: "Swiss Brown" mushrooms are the same species as your ordinary white mushrooms. The white ones are a mutation that happened last century, and took over because of market forces.
I have no idea how I know this.
Posted by: Joel on December 21, 2004 07:52 PM
meow meow.
just dropping in to say hello.
drop me an email sometime punk!
love yoooooooooooouuuu!
xxJ
Posted by: jules on December 28, 2004 11:06 AM
Mike! Dude! Do you actually take in what you read, or are you too deep in holiday mode? "Swimming with the dolphins" invariably involves getting wet in the ocean, you know.
And don't let the shark attack put you off swimming off one of our beautiful beaches. You're statistically more likely to die from a coconut falling on your head than being eaten by a shark, you know. And I'm not just saying that coz I'm a PR chick...
BTW, are you still planning a New Year's shindig?
Posted by: Laura on December 29, 2004 11:08 AM
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