Delicious, easy and original
Ingredients (serves 4)
600 g S'n'S grilled mushrooms
Salsa verde:
25 g minced garlic
50 g finely chopped flat parsley
50 g finely chopped basil
10 g finely chopped mint
10 g finely chopped tarragon (optional)
10 g finely chopped sage (optional)
10 g finely chopped red chilli peppers
1-2 tbsp red wine vinegar 100 ml extra-virgin olive oil 2 tbsp capers preserved in salt
Finishing:
Toasted pine kernels
Caper berries (preserved in vinegar)
Large purple Shiso[US1] leaves
Preparation:
Soak the capers in cold water for an hour to desalinate them.
Transfer to a food processor, together with the garlic, parsley, basil, mint, tarragon and red chilli peppers. Season to taste with a little salt.
Mix the coarsely chopped herbs with some good olive oil and red wine vinegar. Set aside.
Thread the grilled marinated mushrooms onto wooden skewers. Fry the mushroom skewers in a non-stick pan, grill them on a barbecue or heat them in the oven for 15-20 minutes at 180°C.
Presentation: Serve the mushroom satay on a bed of purple shiso leaves. Dress with the salsa verde and garnish with toasted pine kernels and caper berries.
The sage and tarragon are optional ingredients in the salsa verde and can be left out for those who consider these flavours too strong.
