Wild Mushroom Kibbeh
This month we’re sharing a quick and easy recipe from our Easy Vegetarian Cookbook , perfect for sunny days in the garden…
“There is something beautiful about discarding nothing and having no waste in the kitchen. These lovely little kebabs look rustic and taste great using rosemary stems as a skewer. This is an ideal dish for a summer barbecue, but it cooks just as well under a grill to serve for brunch.”
The Gate Easy Vegetarian Cookbook, Adrian & Michael Daniel
4 rosemary stem, approx 10-15cm long
200g shiitake mushrooms
200g oyster mushrooms
200g chestnut mushrooms
2 tbsp olive oil
200g salad leaves, to serve
1. Remove the rosemary leaves from the stems, saving the leaves for another dish.
2. Skewer the rosemary stems through the centre of the mushrooms, dividing the types evenly. Brush the mushrooms with half the olive oil.
3. Grill on the barbecue, or under a well-preheated grill, for 5-6 minutes, turning occasionally.
4. Dress the salad leaves with the remaining olive oil and the lemon juice, and serve the kebabs immediately on a bed of salad leaves.