The gremolata is the kind of addition that introduces these delicacies to the sunshine they have so longed for and deserve.
Mushrooms are like humans – they seem to come in all shapes and sizes and they each have a distinct personality, characteristics and flavour. They also flourish in the dark – strangely, it sounds like a lot of people I know … 🙂 But what makes them exceptionally unique is their woody deliciousness when you bite into one. It is quite unusual yet so soul warming.
I like to use those large gigante mushrooms with their large flat caps, beautiful dark brown texture and black gills. They are usually very strong in flavour with a certain meatiness to it. I always strive to retain the mushroom in its simplest form and in so doing do my utmost to retain its natural juices. I normally pop them whole into the oven – no fiddling. Just bake them for 25-30 min and then add this gremolata. It is the kind of addition that introduces these delicacies to the sunshine they have so longed for and deserved. Take my word for it; this mushroom recipe is delicious and easy.
4 Interesting mushroom facts
1. One Portabella mushroom has more potassium than a banana.
2. The oldest mushroom found dates bake more than 90 million years
3. Some of the oldest living mushroom colonies are fairy rings growing around the famous Stonehenge ruins in England. The rings are so large that they can best be seen from airplanes.
4. You can make beautiful colors by boiling wild mushrooms and dipping cloth in the resulting broth. The book The Rainbow Beneath My Feet tells you how to make dyes with mushrooms.
- 4 Giant mushrooms
- For Gremolata
- 3 Tbsp Parsely, chopped
- 3 Garlic cloves, grated
- 3 Tbsp Olive oil
- Juice of one lime
- ½ tsp Salt
- Large pinch of milled black pepper
- Preheat the oven to 200 °C. Place the mushrooms on a baking tray into the oven and bake mushrooms for 25 – 30 minutes.
- Mix all the gremolata ingredients together, drizzle over baked mushrooms. Finish with a good dash or two of Maldon salt and a sprinkle with black pepper.