LC-Garlic-Thyme-Truffle-Mushroom-Sosaties

Mushroom Truffle sosaties

RatingDifficultyBeginner

The truffle oil just elevates everything to the next level. Get in.

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LC-Garlic-Thyme-Truffle-Mushroom-Sosaties
Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 600 g button mushrooms (halved)
 1 cup extra virgin olive oil
 1 handful thyme (stemmed)
 3 cloves garlic (peeled)
 40 ml lemon juice (juice and zest of 1 lemon)
 2 tbsp truffle oil
 1 pinch salt and black pepper
1

Get a BBQ or a griddle pan up to a high heat.

2

Soak 8 bamboo skewers in water.

3

Using a stick blender, blitz the the olive oil, thyme, garlic, lemon zest and juice and salt and pepper in a narrow jar.

4

Pour three quarters of the marinade over the mushrooms and mix them well. Once they have sucked up the marinade, skewer them on the bamboo skewers.

5

Mix the remaining marinade with the truffle oil and keep a basting brush handy.

6

Now, grill the skewers over direct heat on the BBQ or on the griddle pan. Aim for 3 minutes on each side so they end up tender with some good caramelisation.

7

Give them one final basting of the remaining marinade with a basting brush and move them to a serving dish.

8

Splash them with whatever marinade is left and a lots of salt and serve immediately.

Ingredients

 600 g button mushrooms (halved)
 1 cup extra virgin olive oil
 1 handful thyme (stemmed)
 3 cloves garlic (peeled)
 40 ml lemon juice (juice and zest of 1 lemon)
 2 tbsp truffle oil
 1 pinch salt and black pepper

Directions

1

Get a BBQ or a griddle pan up to a high heat.

2

Soak 8 bamboo skewers in water.

3

Using a stick blender, blitz the the olive oil, thyme, garlic, lemon zest and juice and salt and pepper in a narrow jar.

4

Pour three quarters of the marinade over the mushrooms and mix them well. Once they have sucked up the marinade, skewer them on the bamboo skewers.

5

Mix the remaining marinade with the truffle oil and keep a basting brush handy.

6

Now, grill the skewers over direct heat on the BBQ or on the griddle pan. Aim for 3 minutes on each side so they end up tender with some good caramelisation.

7

Give them one final basting of the remaining marinade with a basting brush and move them to a serving dish.

8

Splash them with whatever marinade is left and a lots of salt and serve immediately.

Mushroom Truffle sosaties