For the mushrooms
- 4 large swiss brown mushrooms
- 1/2 small spanish onion, finely chopped
- 3 large cloves garlic, crushed
- olive oil
- Balsamic vinegar
For the aioli
- Whole-egg mayonnaise
- Large clove of garlic, crushed
- Freshly ground sea salt
- 7cm rosemary branch, leaves finely chopped
- Olive oil
- Lemon
Clean the mushrooms, removing the stems. Place them gills up. Combine similar amounts of oil and balsamic, enough to cover the mushrooms. Combine with the garlic and onion. Pour evenly over the mushroom caps and marinate for an hour. Grill mushrooms for 10 minutes. While the mushrooms are cooking, combine the salt, garlic, rosemary and oil and allow to sit for a few minutes.
Whisk the mayonnaise into the oil mixture until the garlic is to taste. Add a squeeze of lemon juice. Season and serve drizzled over the mushrooms.
Leave a Reply
You must be logged in to post a comment.
