Cherie Metcale recipes: Skillet mushrooms; chicken and avocado salad; panna cotta with blackberry compote
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Loading... - Cameron Ross
- 03 Feb 2023
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In an edited extract from her recent cookbook, Together, Tauranga-based chef Cherie Metcalfe offers three recipes perfect for a summer feast
Herby skillet mushrooms with lemon, feta and pine nuts
SERVES 4
This humble side dish will take only 10 minutes to throw together. Sizzled and served in the same pan, the tender mushrooms go perfectly alongside any beef dish. You can also serve them on ciabatta toast for breakfast, or simply toss them through cooked spaghetti and pasta water for a complete meal.
2 Tbsp confit garlic in oil
6 portobello mushrooms, thickly sliced
8 button mushrooms, quartered
4 tsp butter
Zest and juice of 1 lemon
1 tsp ground salt (I use Pepper & Me Man Grind*)
2 Tbsp pine nuts
¼ cup fresh thyme
100g enoki mushrooms
60g feta or any soft cheese
¹⁄₃ cup fresh basil
Chilli oil or hot sauce (I use Sesh Oil**), to taste, optional
Heat garlic and its oil in a large pan on medium heat. Add portobello and button mushrooms, butter and lemon zest. Give them a wee stir, then squeeze in lemon juice and season well with salt. Stir in pine nuts and cook for a further few minutes.
When mushrooms are soft and tender, add thyme and enoki mushrooms and stir through gently.
Crumble feta or soft cheese on top of the mushrooms, then cover the pan for about a minute, just enough to soften the cheese and give the enoki a little steam.
Remove from heat and garnish with basil. I also add a drizzle of Sichuan oil, but I do that to everything I eat, so I’ll leave that one up to you. Read More…
