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Italian Mushrooms

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

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.


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