Mushroom Truffle Sosaties


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

4 Servings

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


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

Soak 8 bamboo skewers in water.

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

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.

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

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.

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

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