AuthorJanella
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
Recent Posts
