Our friends from Little Bird recently visited Rangihoua Villa and cooked up some delicious recipes to share between friends, this is the third recipe they created using our Allpress Waiheke Blend EVOO.
This is a delicious way of cooking mushrooms; they end up having a firm and fleshy texture to them, the pressure of the Ironclad Legacy Pan releases most of the natural water content (which you can pour off and use in a broth) all while creating the perfect crispy golden crust.
You can simply season with olive oil, salt, and pepper or glaze as we have done with a BBQ sauce, finishing with our Activated Chipotle Cashews.
We used the largest portobello mushrooms and a few clusters of oyster mushrooms as that’s what we could get on Waiheke. If the mushrooms are too small, they come out a bit more squashed - clusters of mushrooms like oysters, maitake and lions mane are perfect here it just depends on what’s available to you.
Ingredients
Assorted Larger Mushrooms (we used large portobellos and clusters of oyster mushrooms, we allocated one large mushroom or cluster per person)
Allpress Waiheke Blend EVOO
Sea salt
Pepper
BBQ Sauce (we used Moorpork Natural BBQ Sauce)
Activated Chipotle Cashews (Little Bird Organics) either chopped by hand or pulsed in a blender.
Equipment
2 Cast Iron Pans (alternatively you can use one cast iron pan and top with baking foil and place another pan or pot on top and add a little weight)
Directions
Clean the mushrooms: Gently wipe the mushrooms with a damp paper towel to remove any dirt or debris (if using portobello mushrooms remover the steams).
Heat up a large pan on a medium to high heat and add enough EVOO to coat the surface. When it’s hot, add the mushrooms stem side down along with a sprinkle of sea salt.
As soon as you hear the mushrooms start to sizzle and they have softened a little, put the second pan on top (if they haven’t softened yet they might break with the weight of the second pan.)
Every so often press the top pan down, taking care as the mushrooms will let off some hot steam.
Cook the first side for 5 mins or until they are golden on the bottom - this will depend on the size of your mushrooms. You can pour some of the liquid if there is a large amount (this liquid is delicious and great to add into broths or soups). Alternatively, you can leave the liquid to cook off.
Flip the mushrooms and add a little bit more EVOO and place the other pan back on top to cook the second side for another 5 mins or until golden.
Once golden on both sides, drizzle over some EVOO and baste with BBQ sauce. Finish on a BBQ grill or the grill setting in a home oven for 3-5 mins.
Garnish with Chipotle Cashew crumble, cracked pepper & sea salt.
