· 4 large flat Mushrooms
·
1 Tbsp Olive Oil, plus extra for frying
·
2 roasted Red Peppers (from a jar), finely
chopped
·
Small bunch Thyme, leaves picked and chopped
·
50g Breadcrumbs
·
1 Tbsp Sundried Tomato Paste
·
2 tsp smoked Paprika
·
3 Red Onions, thinly sliced
·
1 Tbsp Caster sugar
·
1 Tbsp Sherry Vinegar or Rice Wine Vinegar
For the roasted Garlic Mayo
·
3 large Garlic cloves, unpeeled
·
50g Mayonnaise
To Serve
·
4 crusty bread rolls (we used Ciabatta)
·
salad leaves
·
25g grated Cheese
INSTRUCTIONS
1) Set up and light your COBB Cooker. To make the garlic mayo, wrap the garlic cloves in a foil parcel, position on the centre of the hotplate and cook for 20 mins until really soft. Leave to cool, then squeeze the cloves out of their skins and mash with a fork. Mix the garlic purée with the mayonnaise, then chill until ready to serve.
2) Remove the stalks from the middle of the mushrooms and finely chop them. Place the Cobb Frypan on the Cobb and heat it with a drizzle of oil. Add the stalks and fry for a few mins until golden and soft. Add the peppers, thyme, breadcrumbs, tomato paste, paprika and some seasoning. Cook for 5 mins more, transfer to a bowl and set aside to cool a little. Rub the mushroom caps with a little oil, season, then top each one with ¼ of the mixture. Prepared mushrooms can be chilled for up to 1 day.
3) Return the Cobb Frying pan to the Cobb and add the onions. Cook for 15 mins until soft and golden, add the sugar, vinegar and some seasoning. Cook for 5 mins more until caramelised and sticky. Cooked Onions can be chilled for up to 2 days.
4) Put the mushrooms on the hot Frypan, grill plate or Cobb Griddle, close the lid, and cook for 20 mins until soft and cooked through. Be sure to keep an eye on the heat and remove if the bottoms of the mushrooms start to burn.
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