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Grilled Mushroom with Crumbled Goats Cheese and Shaved Parmesan

the combined ingredients result in a delicious mix of hot, sweet, salty and sour, in every mouthful.

The combined ingredients result in a delicious mix of hot, sweet, salty and sour, in every mouthful.

WINE MATCH

Double Barrel Cabernet Sauvignon

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Serving 4

Ingredients 8 large field mushrooms 2 cloves of garlic 2 sprigs of thyme Zest and juice of one lemon 4 table spoons of olive oil 1 table spoons of balsamic vinegar 50g of Parmesan shaved into thin slithers 20 leaves of mint 20 leaves of basil 1 handful of mixed peppery leaves, such as rocket, watercress baby chard, and mustard leaves. 100g crumbly goats cheese broken into small pieces

Method

Step 1 Pre-heat a griddle pan.

Step 2 Place the whole mushrooms in a bowl. Pour on two tablespoons of olive oil and season with salt and freshly ground black pepper.

Step 3 Mix together.

Step 4 Grill or pan fry the mushrooms for 3 minutes on each side. When grilled, transfer the mushrooms to a roasting tray.

Step 5 Finely chop thyme and garlic, and add to the centre of the mushrooms.

Step 6 Roast the mushrooms at 180° C in the oven for 5 minutes.

Step 7 When cooked, transfer the mushrooms to a bowl.

Step 8 Pour the remaining olive oil, balsamic vinegar, lemon juice and lemon zest. TIP: When you season something when it is hot, it absorbs all the flavours.

Step 9 Roughly chop the mixed leaves, basil and mint.

Step 10 Shave the Parmesan into slithers and crumble the goat’s cheese.

Step 11 When the mushrooms have cooled, mix all the ingredients together and then check the seasoning.

Step 12 Serve this salad as a plated starter or in a large bowl. The roast mushrooms will be sweet, the cheeses salty, the mixed peppery leaves and the seasoning will be hot and the dressing will be sour.

WINE MATCH

Double Barrel Cabernet Sauvignon