In
AuthorJanella
Rating
Yields1 Serving
 1 tbsp olive oil
 4 large portobello mushrooms
 2−3 garlic cloves, crushed
 1 tbsp thyme sprigs
 2 tbsp marjoram leaves
 1 tbsp thinly sliced preserved lemon
 or grated lemon zest
 2 tbsp soft goat’s feta
 1 tsp truffle oil
1

Heat your oil in a heavy-based frying pan over medium–low heat, add the mushrooms and cook slowly for 5 minutes, turning once. Stir in the garlic and herbs and continue to cook for another minute.

2

Turn off the heat, sprinkle on the lemon and then dollop on the feta. Serve drizzled with the truffle oil

Ingredients

 1 tbsp olive oil
 4 large portobello mushrooms
 2−3 garlic cloves, crushed
 1 tbsp thyme sprigs
 2 tbsp marjoram leaves
 1 tbsp thinly sliced preserved lemon
 or grated lemon zest
 2 tbsp soft goat’s feta
 1 tsp truffle oil

Directions

1

Heat your oil in a heavy-based frying pan over medium–low heat, add the mushrooms and cook slowly for 5 minutes, turning once. Stir in the garlic and herbs and continue to cook for another minute.

2

Turn off the heat, sprinkle on the lemon and then dollop on the feta. Serve drizzled with the truffle oil

Italian Mushrooms
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