Ingredients
| SAUCE GREMOLATA | |
| 2 cloves garlic | |
| ½ teaspoon flaky sea salt | |
| 20g parsley leaves, finely sliced | |
| zest of 1 lemon | |
| ½ cup garlic confit oil (see recipe) | |
| BARBECUED FIELD MUSHROOMS | |
| 12 medium-sized field mushrooms, peeled, stems removed | |
| 1 cup garlic confit oil (see recipe) | |
| 100g butter, cut into 12 even cubes | |
| confit garlic, to serve (see recipe) | |
| sauce gremolata | |
| focaccia crumbs, to serve |
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Instructions
| 1. | SAUCE GREMOLATA |
| 2. | Use a mortar and pestle to crush the garlic and salt to a paste then add the remainder of the ingredients and gently stir to combine. |
| 3. | BARBECUED FIELD MUSHROOMS |
| 4. | Submerge the mushrooms 2 or 3 at a time in the oil until they stop bubbling, about a minute. |
| 5. | Remove the mushrooms from the oil, lay them gills up, and divide the cubed butter between them. |
| 6. | Season with sea salt and black pepper. |
| 7. | Gently grill the mushrooms, gills up, on a cooler corner of the barbecue until the core is tender, about 10-15 minutes. |
| 8. | They can also be covered with foil and baked at 150 ÌŠC for about 15-20 minutes. |
| 9. | To serve, dress the mushrooms with some confit garlic, a drizzle of sauce gremolata and some broken up crispy edges of focaccia. |
Recipes & food styling Jude Messenger
Photography Olivia Moore