Grilled Mushrooms with Charred Sourdough and Tarragon Aioli
Prep Time 15 minutes
Cook Time 10 minutes
500g chestnut mushrooms
2 egg yolks
1 clove garlic, crushed or grated
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Handful tarragon leaves, chopped
2 slices sourdough
Drizzle olive oil
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This simple dish is so delicious and works well at any time of day. You could also use portobello mushrooms, and feel free to add flavours to them before grilling. We think they work best grilled as they are, however, as there’s so much flavour in the aioli. You could also use a high quality shop bought mayonnaise for this, and add the garlic and tarragon.
1. First, make the aioli by combining the egg yolks and mustard in the bowl of a stand mixer with whisk attachment - you could also use a hand whisk. Begin adding the oil a drop at a time, whisking until completely incorporated before adding more. As the mayonnaise begins to thicken, begin adding the oil in a thin stream, until it’s all used up.
2. Stir in the lemon juice, garlic, tarragon and some salt and pepper. The aioli will take quite a lot of salt.
3. Toss the mushrooms in a little oil and salt.
4. Light two gas burners on the Jupiter Outback BBQ and set the heat to high. Once hot, thread the mushrooms onto skewers and grill them for 15-20 minutes, until soft and cooked through.
5. Drizzle the bread with olive oil and toast on the BBQ until lightly charred.
6. Serve the mushrooms and toast with plenty of the aioli and a drizzle of extra olive oil, if you like.
About the recipe author
Helen Graves The Author
Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.