This herby vegan mushroom starter with parsley and garlic oil is the perfect mingle food for a cocktail party, a light starter, or a side dish for your guests. Easy to make and packed with flavours of parsley and garlic. A match made in heaven!
Perfect for barbeque, to be baked in the oven or you can even make them in a frying pan. Simple ingredients and ready in just a couple of minutes.
You need:
25 ml finely chopped fresh parsley
The zest of 1/4 of a lemon
1/2 teaspoon of white wine vinegar
1 garlic clove, minced
A good pinch of flaky sea salt
A pinch of white pepper
20 small or 10 large brown button mushrooms or Portobello mushrooms
50 ml olive oil
How you make it:
Make the herby dressing by mincing the garlic and finely chopping the parsley. Add it to a bowl, pour in the olive oil, white wine vinegar, and season with salt and white pepper—Strie well until combined.
Cut off the tricky bits of mushroom storks, and clean and dry the mushrooms on kitchen paper.
Add oil to an oven tray or a frying pan or rub the mushrooms with oil if you plan to put them on the barbecue.
Bake the mushrooms in the middle of the oven at 200 degrees Celsius, or on the barbeque or frying pan on medium-high heat.
The mushrooms are done when they have released their moisture and are soft.
Add the mushrooms to a plate, add a sprinkle of flaky sea salt and drizzle over the herby dressing.
Serve directly piping hot as they are or with slices of toasted bread.
